0 (0)

Categories: Desserts, Sauces and Condiments

Lemon curd

Lemon curd
Gary Friedman / Los Angeles Times

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and buttery form, preferably with ... Read more

Total time: 25 minutes | Serves 12 (about 1 1/2 cups)
Note: If you like your lemon very sweet, increase the sugar by 2 tablespoons. To make lime curd, substitute 4 limes. To make lemon-lime curd, use 1 lemon and 2 limes.
  • 2 large lemons
  • 3/4 cup sugar
  • 4 eggs
  • 6 tablespoons unsalted butter, cut in chunks

Step 1Zest the lemons into a stainless steel bowl or the top of a double boiler. Squeeze the juice from the lemons into the bowl. Add the sugar and eggs and beat until blended. Add the butter and set the bowl or the pan over, but not touching, simmering water.

Step 2Cook, stirring almost constantly and scraping down the sides of the bowl, until the mixture thickens enough to heavily coat the back of a wooden spoon, 15 minutes or so. Strain through a fine sieve into a clean bowl. Use immediately or cover with a sheet of plastic wrap pressed onto the surface to prevent a film from forming and refrigerate until needed.

Each serving:
128 calories; 22 mg. sodium; 86 mg. cholesterol; 8 grams fat; 4 grams saturated fat; 14 grams carbohydrates; 2 grams protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Maple pecan tart with creme fraiche
Pear bourdaloue
Carrot cake ice cream
Sour Cherry and Vanilla Cream Scones