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5 from 2 votes

Seriously Lemony Lemon Curd

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 cups
Author: Emily Clifton, Nerds with Knives (adapted from Barefoot Contessa)

Ingredients

  • 4 medium lemons' worth of zest peeled with a vegetable peeler - reserve the juice separately
  • 1 1/2 cups sugar
  • 4 extra-large eggs
  • 1/2 cup lemon juice
  • 1/4 pound unsalted butter, room temperature
  • 1/8 teaspoon kosher salt
  • 2 teaspoons cornstarch (optional)

Instructions

  • Put the peels in a food processor fitted with the steel blade. Add the sugar and process until the zest is very finely minced into the sugar. I let it rip for a full minute or so, scraping the bowl down once or twice.
  • In a stand mixer or in a bowl using an electric beater, cream the butter with the sugar and lemon peel mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch, if using. Mix until combined. (Note: It’s going to look like a disgusting, curdled mess at this stage. Do not panic. I promise you it will come together and look delightful).
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Don’t walk away from it as you do this part or you will have lemony scrambled eggs. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and strain into a bowl through a fine mesh sieve. Add to storage jars and allow to cool to room temperature before refrigerating. Curd will get thicker as it cools.

Notes

Use the cornstarch if you want a thicker curd, suitable for using as a filling in a layer cake.
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