Bekah makes this recipe from Ina Garten periodically, but usually halved and with a few minor changes. The halved portions fit well in the Bonne Maman jelly jars we save. It’s a great with any kind of citrus. You can add food coloring if you’re using it in a cake and want it to pop, but we found it can look gimmicky by itself. Bekah mentioned that she saw you can whip it into mousse with some heavy whipping cream so that’ll be something else to try.

Summary

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Yields: 1 1/2 cups

Ingredients

  • 1-2 lemons (or other citrus)
  • 3/4 cup sugar
  • 2 oz softened, unsalted butter
  • 2 eggs
  • 2 oz (1/4 cup) lemon juice (or other citrus)
  • 1/16 teaspoon salt

Directions

  1. Using a zester / grater, remove the zest of lemons (or other citrus): 1-2, avoiding the white pith.
  2. Put the zest in a food processor, add sugar: 3/4 cup and pulse until the zest is very finely minced into the sugar.
  3. Whisk softened, unsalted butter: 2 oz (half a stick) and beat in the sugar mixture. Allow the butter and sugar mixture to cool before the next step if hot to avoid cooking the eggs.
  4. Add eggs: 2, mixing after each, and then add lemon juice (or other citrus): 2 oz (1/4 cup) and salt: 1/16 teaspoon. Mix until combined.
  5. Pour the mixture into a small saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170°F (75°C), or just below simmer.
  6. Remove from the heat and cool or refrigerate.