Ina Garten's delicious lemon curd recipe I found on food network's site. This recipe uses all the zest and the lemon juice so I felt like I am fully using the pretty lemons. Also, I can enjoy the lemon curd in the fridge for a while.
There are many ways to enjoy this delicious spread and many recipes are available on the internet world.
Here are a few of my favorite ways to enjoy lemon curd..
Over fluffy ricotta pancakes
Filling inside raspberry or coconut cupcakes
Spread on a cheesecake
Make mini lemon tarts
and many more.....
The recipe is as follows:
Prep Time: 20 min Cook Time:10 min Level: Easy
Serves: 3 cups
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the 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 and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
I canned mine in mason jars and stored them in the fridge.