Lisa Atwood, Rebecca Courchesne, Rick Field

Lemon Curd

Name: Lemon Curd
Yield: Makes 2 half-pint (8-fl oz/250-ml) jars
Ingredients: ½ cup (4 oz/125 g) unsalted butter, cut into small cubes; 3 eggs, lightly beaten; 2 or 3 lemons; ½ cup (4 oz/125 g) sugar

Preparation info

Makes
2
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Smooth and creamy, this bright, citrusy fruit spread is both sweet and tart. Substituting Meyer lemons makes for a slightly sweeter flavor. The curd is versatile, perfect for filling tarts or sandwich cookies, spreading between cake layers, or slathering on scones at teatime.

Ingredients

2 or 3 lemons
½ cup (4 oz/125 g)

Gluten-free
Vegetarian

Method

Have ready hot, sterilized jars and their lids.

Finely grate the zest from 1 of the lemons. Cut all of the lemons in half and squeeze enough juice to measure ⅓ cup (3 fl oz