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Home Baking Recipes

Lemon Curd

by Elana
January 1, 2021
in Baking Recipes, Snack Recipes
487 10
1

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Lemon curd is one of those things that isn’t meant to be eaten with a spoon out of the jar, but I do it anyway. And if the spoon is too much, you should consider putting some of this lemon curd on whatever you are eating. It’s sweet and tangy, and slightly sour and creamy. For me, lemon curd is like the ice cream of condiments and spreads. I always want just one more spoonful–and so will you!

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Lemon Curd

  • Author: Elana Iaciofano
  • Yield: 1 1/3 cups 1x
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Description

Lemon curd is one of the best condiments and spreads because you always want just one more spoonful. Creamy, tangy, and lightly sweet, this is the perfect addition to any breakfast or dessert. Impressive, too!


Scale

Ingredients

Grated zest of two large lemons

1/2 cup strained fresh lemon juice

3 large eggs

1/2 cup sugar

6 tablespoons unsalted butter, melted


Instructions

Combine the lemon zest, juice, eggs and sugar in a blender or food processor and process for 20 seconds.

With the machine running, drizzle in the melted butter.

Pour into a small saucepan and bring to a low boil over medium heat.

Immediately reduce the heat to medium-low and cook, stirring constantly, until the mixture is thick and coats the back of a spoon – about 5 minutes.

Transfer to a small bowl and let cool to room temperature.

Lick the spoon.

Cover and store in the fridge for up to two weeks. Bring to room temperature before serving.


Notes

* Recipe from William-Sonoma Muffins Cookbook

Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

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My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
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