Ingredients

The following ingredients have 24 Servings
  • 4 tablespoons fine lemon zest
  • 1 1/2 cups granulated white sugar
  • 1 stick softened unsalted butter
  • 5 large eggs (room temperature)
  • 3/4 cup lemon juice

Instruction

  • Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
  • In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils. Add the butter and beat for about 1 minute.
  • Add the eggs, one at a time, scraping the bowl in between.
  • Beat for 2 minutes until a light yellow.
  • Add the lemon juice and beat for 2 minutes.
  • Transfer the mixture to a 2-quart stainless steel saucepan.
  • Heat on medium high, whisking all the time and bring to a low boil.
  • Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees. Lemon curd should be the consistency of a cream sauce.
  • Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
  • Allow to cool to room temperature.
  • Pour the lemon curd into a mason jar or bowl and refrigerate. Keeps for about 2 weeks refrigerated.
  • Makes about 24 ounces.