Lemon Curd

Lemon Curd Cake Filling
Christopher Baker
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preparation
25
minutes
cooking
145
minutes
Makes 1 3/4 cups

Ingredients

4
large eggs
1
cup
sugar
1
tablespoon
finely grated lemon zest
1/2
cup
fresh lemon juice
pinch kosher salt
1/2
cup
(1 stick) unsalted butter, cut into pieces

Directions

  1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
  2. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.
Dawn Perry
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 82
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 91 mg
  • Sodium 34 mg
  • Protein 2 g
  • Carbohydrate 18 g
  • Sugar 17 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 13 mg
What does this mean? See Nutrition 101.

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