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London Calling Lemon Curd (Adapted from Ina Garten)

A sweet and tangy lemony spread that has a myriad of uses, all of them equally delicious. This is a recipe that you will want to keep close. It's an easy and deeply satisfying dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 3 cups

Equipment

  • 1 Small Saucepan You can use a double boiler if you prefer.
  • 1 Whisk
  • 1 Measuring Spoons
  • 1 Measuring cups
  • 1 Lemon Juicer, Squeezer or a Fork
  • 1 Small Sieve
  • 1 Small container for finished lemon curd
  • 1 Spoon for tasting
  • 1 Small Bowl For whisking the eggs
  • 1 Zester or the fine side of a cheese grater

Ingredients
  

  • 4 Large Eggs, Whole whisked together
  • 1 1/2 Cup Granulated Sugar
  • 2 Teaspoons Lemon Zest (about 1 lemon)
  • 1/2 Cup Fresh Squeezed Lemon Juice (about 3 lemons)
  • 1/8th Teaspoon Salt
  • 8 Tablespoons Unsalted Butter, softened (cut into 8 pieces)

Instructions
 

  • Add all ingredients except the butter into the saucepan. Stir until blended. Turn on the heat to medium, place the saucepan on the heat and whisk constantly until the lemon curd thickens to the consistency of hollandaise sauce or coats the back of a spoon. If you are using a thermometer, the curd will thicken at about 170 degrees. This should take about 10 minutes. The curd at this point, will not be at the final thickness. Cooling makes the curd thicker. If it is not thickening, turn up the heat a bit and continue to whisk constantly. Remove the pan from the heat and add the butter and continue to whisk until the butter is incorporated. Pour the lemon curd into a heat proof jar or container. Cool for a minimum of 1 hour.
    My suggestion is to spoon it over vanilla ice cream or frozen vanilla custard and top with blueberries but if you are feeling particularly British, make some British scones and top them with clotted cream and your homemade lemon curd and have a spot of tea.
    Refrigerate the curd for up to 7 days. It can also be frozen with great success. Just thaw it overnight.

Notes

Lemon Zest:  You can strain the lemon zest from the lemon curd using cheesecloth or a small sieve if you don't like the texture.  I don't mind it at all and  have done it both ways.
Lemon Juice:  It is possible to use bottled lemon juice but I don't recommend it.  It tends to be too tart and can be bitter.  
Keyword Lemon curd, lemon spread, lemon dessert