Lemon Curd

Lemon Curd


Zest from three lemons
1 1/2 C sugar



1 stick butter, soft

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4 eggs
1/2 C fresh lemon juice
Pinch of salt

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In the bowl of a food processor fitted with the steel blade, place sugar and lemon zest. Process until well combined. Add butter and process to mix well. With machine running, pour eggs – one at a time – through the feed tube. Process until smooth. Add lemon juice and salt and process until a smooth mixture results. Place mix into a stainless, heavy bottomed sauce pan over medium heat. Whisk constantly making sure mix is not sticking to the bottom edges of the pan. Careful to not use excessive heat. Gentle cooking here. A slight bubbling will occur and the mixture should, when whisked, “hold lines”. This is when you know to stop. Strain curd into a bowl and press plastic wrap directly on top. Refrigerate for several hours before using. Overnight cooling is best. Holds for several days. Dip shortbread in it, serve with berries, smear on a scone, use it as a mini tart filling or as a filling between layers of cake. Thanks to Ina Garten for the recipe. Easy, as most of her recipes are, and a winner. Don’t we all want to be her neighbor? Or Jeffery?