Lemon Curd

Posted April 22, 2011 by admin


  • 2 Eggs
  • 1/2 cup Sugar
  • 1 Tblspoon Grated Lemon Zest
  • 1/3 cup Lemon Juice
  • 4 Tblspoons Butter, Cubed


This tart-sweet custard-like spread is a  traditional topping for scones, but it tastes just as yummy on cakes, cookies  and toast. I’ve also slathered it, warm from the pot, on French toast. You won’t  be sorry if you double the recipe.

Combine eggs, sugar, zest and juice  in a heat-proof bowl that fits over a saucepan. Whisk until smooth and slightly  pale.

Place bowl over a saucepan of simmering water and stir with a whisk. As  mixture warms, add butter, a bit at a time, and continue stirring. Whisk mixture  over the heat until it thickens and coats the back of a spoon, about 5 minutes,  taking care not to let it boil. Cool and spoon into a glass jar or bowl, and  cover with plastic wrap so a skin does not form. Will keep for up to 1 week in  the refrigerator.

Makes about 11/2 cups.

— “Baking” by James Peterson (Ten Speed, 2009, $40)

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