Sweet Lemon Curd

There are a ton of lemon curd recipes out at that topographic point in addition to they are all basically made from fresh lemons, sugar, butter in addition to eggs cooked together. The principal departure betwixt the recipes is the marking of sweetness.  We similar our lemon curd a footling on the sweeter side, hence I role 1½ cups of saccharide inwards my recipe.  I've seen other recipes that role solely ½ loving cup of saccharide for every iii lemons...talk well-nigh tart!!
There are a 1000000 uses for this sugariness lemon curd. You tin role it betwixt cake layers, or every bit a cupcake filling. You tin role it on hot scones or fifty-fifty toast. You tin plication it into sweetened whipped cream for a delicious mousse, anything your imagination tin come upwardly up with. Slightly sweet, silky polish in addition to cheap to make, yous volition honey this recipe.

1/2 loving cup fresh squeezed lemon juice (3 or four lemons)
1½ cups granulated sugar
¼ pound of unsalted butter (room temperature)
4 extra large eggs
1/8 teaspoon kosher salt

Don't waste matter your time, endeavour in addition to coin making lemon curd alongside anything but skilful fresh lemons. I role lemon juice inwards a bottle for some things, but non for this recipe. 

Wash, rinse and dry out your lemons earlier yous zest them. Be really careful that yous solely role the vivid yellowish business office of the peeling. Stay away from the white layer underneath because it is BITTER.  Zest iii lemons.
Put the granulated saccharide in addition to the zest of 3 lemons into a nutrient processor fitted alongside a steel blade. Pulse until the zest is really finely minced into the sugar.

In a unlike bowl, cream the room temperature butter until smooth, hence trounce inwards the lemon sugar. Beat inwards the eggs, i at a time, in addition to hence the lemon juice in addition to salt. Beat until smooth.

Pour the mixture into a saucepan that has a heavy bottom (this volition proceed the mixture from scorching easily). Cook over depression oestrus until thickened (about 10 minutes) stirring constantly.

The lemon curd volition thicken at well-nigh 170 degrees or just below a simmer.  Keep a careful oculus on it in addition to proceed stirring.

Press the cooked curd through a strainer to filter out whatsoever cooked zest pieces and/or tiny lumps.
Straining it is non absolutely necessary, but it insures a silky polish curd.


Lay some plastic roll demand onto the surface of the hot curd, in addition to chill inwards the fridge.

NOTE: Zest the lemons earlier yous cutting in addition to squelch them.


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