This traditional curd is cooked in a bowl set over simmering water. Using a stainless steel whip instead of a wooden spoon gives it a lighter texture when done. You can substitute finely chopped lemon peel for the grated if you prefer that texture.

Lemon Curd

Ingredients

• 4 eggs, large
• 1 cup sugar
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup unsalted butter
• 2 tablespoons lemon peel, grated

Procedure

Beat eggs to break up yolks, then add all ingredients to the eggs. Place in a large stainless steel bowl set over simmering water and using a large wooden spoon, stir until thickened. Mixture will be very hot when done, and thickened, and when tested, will leave a clean path on the back of the wooden spoon.. Transfer to a shallow container and allow to cool before placing in the cooler. Use within a week..

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on August 15, 2007. It was updated on October 11, 2020.