Lemon or Lime Curd

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  • Zest of 3 lemons or limes (2 tablespoons)
  • 1 1/4 cups granulated sugar
  • 4 large egg yolks
  • 1/2 cup lemon or lime juice (about 3 lemons)
  • 1 stick unsalted butter, cut into cubes


Add the zest to the sugar. To combine, either use your fingertips to rub the zest into the sugar, or put the zest and sugar into a food processor and pulse.
Whisk the sugar-zest mixture, egg yolks and juice well in a non-reactive saucepan.
Place pan over low heat and cook, stirring constantly (about 15 minutes) until the curd is thickened and coats the back of a spoon. Remove from heat, and stir in the butter, one piece at a time. Stir after each addition to combine until all the butter is added. Remove to a clean bowl, cover the surface with plastic wrap and chill for 2 hours or up to 1 week.

Great on scones, muffins, cookies and breads or use in tarts, trifles and cakes.
Recipe from Central Market Poulsbo - Culinary Resource Center
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