Fresh Lemon Curd

Recipe Ingredients

2		Lemons
3/4 cup	148g / 5.2oz	Sugar
2/3 cup	157ml	Lemon juice
3		Eggs - room temperature
2		Egg yolks - room temperature
6 tablespoons	90ml	Butter - melted

Recipe Instructions

Remove zest from lemons in thin strips with sharp swivel-bladed vegetable peeler. Place the zest and sugar in a food processor fitted with a metal blade. Process until the zest is minced, about 20 seconds.

Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed, non-aluminum saucepan. Use a whisk to mix until smooth. Cook over medium-low heat, using a wooden spoon to stir constantly until the mixture is thick enough to coat a spoon but does not come to a boil, about 8 to 9 minutes.

Immediately transfer the curd to a fine-mesh strainer. Strain, place plastic wrap on the surface of the curd, cool completely and refrigerate, covered airtight. (This can be kept up to 3 weeks, refrigerated. If curd becomes too thick, stir until flowing.)

This recipe yields about 2 cups for 16 servings.

Each serving: 101 calories; 59 mg sodium; 84 mg cholesterol; 6 grams fat; 3 grams saturated fat; 11 grams carbohydrates; 2 grams protein; 0.20 grams fiber.

Source:
The Los Angeles Times, 10-02-2002

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