Lemon Curd
A tart lemon fruit spread used for scones, pies and toppings.
Servings 12 servings
Ingredients
- 1 cup fresh lemon juice
- 1 tbsp grated lemon zest
- 1 cup sugar
- 3 eggs
- 7 tbsp butter
Instructions
- Zest and juice lemons
- In a saucepan, combine lemon juice, lemon zest, sugar, and butter.
- Mix eggs and add to mixture. Stir together.
- Cook over medium-low heat stirring constantly until thick enough to hold marks on the back of your spoon.
- Remove from heat, strain to remove zest and cooked egg remnants
- Cool and store in containers
Notes
This recipe can be increased to accommodate many servings. Follow the same instructions - just adjust the ingredients.
Below are the recipe adjustments for 20 and 36 servings:
20 servings
1 -1/4 cup fresh lemon juice and zest
1 -1/4 cup sugar
5 eggs
3/4 cup and 1 tbsp unsalted butter, cubed. 32 servings
2 cups fresh lemon juice and zest
2 cups of sugar 8 eggs 1- 1/3 cup unsalted butter cubed 6 average size lemons will yield 1 cup juice. NOTE: Store cooled curd in the refrigerator for up to 1 month. The curd can be frozen for up to 10 months.
1 -1/4 cup fresh lemon juice and zest
1 -1/4 cup sugar
5 eggs
3/4 cup and 1 tbsp unsalted butter, cubed. 32 servings
2 cups fresh lemon juice and zest
2 cups of sugar 8 eggs 1- 1/3 cup unsalted butter cubed 6 average size lemons will yield 1 cup juice. NOTE: Store cooled curd in the refrigerator for up to 1 month. The curd can be frozen for up to 10 months.