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Lemon Curd

November 3, 2010
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I’ve been in the process of baking a cake. Due to my NYC trip approaching this weekend and the fact that this cake is for next monday, I’m practicing being efficient. Last weekend I made extra Vanilla Cake Batter and froze two cake layers. So last night I decided to make the filling. Last night, this morning, and this evening, I also decided to snack on spoonfuls of this delicious lemon curd! I used Ina Garten’s recipe which was quite simple, however my only complaint is I didn’t manage to process the zest finely enough. If I make this again I’ll probably try to strain the mixture before the cooking stage.

  • 3 Lemons
  • 1 1/2 Cups Sugar
  • 1 Stick Butter, room temperature
  • 4 Extra-Large Eggs
  • 1/2 Cup Lemon Juice
  • 1/8 tsp Kosher Salt

Using a carrot peeler, remove the zest from the 3 lemons, being careful not to peel the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar-lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. This is the phase where I would strain the mixture through a fine-mesh strainer to try to get rid of any chewy zest that wasn’t ground up enough.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, stirring constantly. This takes about 10 minutes. Remove from heat and chill in the refrigerator.

I can’t wait to use this as my cake filling. Stay tuned for a post on the final product next week!

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6 Comments leave one →
  1. November 5, 2010 2:28 am

    Lovely. I’ve not made lemon curd for years. Thanks for the remnder.

  2. Allison permalink
    November 6, 2010 12:30 am

    Do you know how long this would keep in the fridge? Would make a nice gift with a loaf of pound cake!

    • November 6, 2010 8:57 am

      Homemade lemon curd would only keep in the fridge for a week or so. But it would make a great gift if you preserved it with a proper jarring process. I would look up the specifics on that to make sure everything is done sterilly, but in a nutshell you boil clean Ball jars and then boil them again once filled to seal them. I’m actually considering doing some preserving/pickling closer to the holiday season as gifts so stay tuned for future posts on jarring!

      • November 8, 2010 3:41 pm

        Hello! Beautiful lemon curd. Unfortunately, you cannot preserve it since there is dairy (butter and eggs) in the recipe:-(

    • November 8, 2010 4:29 pm

      Thanks Xavier for clearing that up! I didn’t even think of it that way, glad someone chimed in!

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