One of my favorite things about fall is the arrival of Meyer Lemons. These lemons are a citrus native to China and are thought to be a cross between a lemon and an orange. They’re sweeter and less acidic than the regular lemons we see in the grocery store, and they have a thinner skin that’s slightly orange when ripe. Recently, I was lucky enough to be gifted a whole passel of them! There were several dishes I wanted to create with my new bounty, but after tasting this lemon curd at a recent dinner party (it was spread over the top of a cheesecake), it was high on my list to make! This is Ina Garten’s recipe from her cookbook, “The Barefoot Contessa”. I love her easy and approachable style to cooking, and this lemon curd BURSTS with lemon flavor! It’s absolutely delicious served over toast or english muffins in the morning, on shortbread with a cup tea in the afternoon or just eaten right out of the spoon any time you need a quick trip to lemon heaven!!
recipe by Ina Garten, yields 3 cups
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound butter, unsalted, room temperature
- 4 large eggs
- 1/2 cup lemon juice (3-4 lemons)
- 1/8 teaspoon kosher salt
Wash lemons and dry well. Remove zest by using a potato peeler, avoiding the white pith. Place the zest into a food processor fitted with a steel blade, add sugar and pulse until finely minced.
Cream the butter in a mixing bowl then beat in the sugar/lemon mixture. Add eggs, one at a time, then add the lemon juice and salt and mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat, let cool and referigerate.
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