[Recipe] Easy lemon curd recipe

Lemon curd is a perfect dessert spread to have around the house. I make a batch and leave it in a container, and use it to make an instant dessert. How about donuts stuffed with lemon curds, or ice cream topped with lemon curd? Yes please!

This recipe was adapted from Barefoot Contessa’s Ina Garten (original recipe here ). I did change one thing in her recipe, I have replaced 2 extra large eggs with 2 egg yolks only. I like the final outcome of adding a combination of yolks and whole eggs.

To me, this recipe comes out perfect as it has the right amount of tartness and sweetness, and consistency. Second thing is that this recipe is easy to make. I don’t need to use a double boiler to melt or cook the ingredients, I just need to put the ingredients on the stove on low for about 10 minutes.

Step 1: Sugar and lemon zest

[Recipe] Easy lemon curd recipe

Author Mary Tang

Ingredients

Zest of 3 lemons
1 1/2 cups of sugar
1/4 pound of unsalted butter at room temperature
2 eggs
2 egg yolks
1/2 cup lemon juice
1/8 teaspoon kosher salt

Instructions

In a food processor, add the sugar and the zest of the lemons and pulse until finely minced and combined with the sugar.
Next cream the butter until it is smooth. Beat in the sugar and lemon zest mixture.
Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Put the mixture into a saucepan or pot and cook for over low heat until the mixture is thickened (about 10 minutes). Stir constantly.
Remove from the heat and cool or refrigerate.

Step 3: Adding the eggs one at a time