0 (0)

Sauces and Condiments

Fresh Lemon Curd

Is there a cook alive who doesn't love lemon? One squeeze and it elevates a thyme vinaigrette, transforming a fall salad. Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base ... Read more

Total Time: 20 minutes, plus 8 hours chilling | Serves 16
  • Zest of 2 lemons, removed in thin strips with sharp swivel-bladed vegetable peeler
  • 3/4 cup sugar
  • 2/3 cup lemon juice
  • 3 eggs, room temperature
  • 2 egg yolks, room temperature
  • 6 tablespoons butter, melted

Step 1Place the zest and sugar in a food processor fitted with a metal blade. Process until the zest is minced, about 20 seconds.

Step 2Place 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.

Step 3Immediately 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.)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Simple aji amarillo table salsa
Smoked salmon onigiri filling
Sauce mignonette