The Best Lemon Curd Recipes

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. 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 and cool or refrigerate.

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Steps:

• Juice the lemons and grate the rind from two of them.
• In another bowl, beat together sugar and eggs until fluffy; add the lemon juice.
• Pour the lemon mixture into a saucepan and cook over low heat, stirring constantly.
• Gradually add the butter, 1 tablespoon at a time. When butter is melted, raise the heat to medium, continuing to stir until mixture is thickened. Stir in the zest.
• Store in the refrigerator. Use as filling or frosting, as well as with scones.
• Variations: substitute lime or orange juice and zest for the lemon.