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I created this blog to help friends find fun in cooking by sharing tasty recipes, cooking techniques and answering questions. I hope you enjoy it!

Saturday, June 18, 2011

Lemon Curd, that elusive and divinely decadent stuff that dreams are made of.

Lemon curd, that tasty sweet-tart & creamy confection that you find in high end specialty shops and elegant sweets and treats.  A little known secret, it's  not difficult to make at home and it doesn't have to cost a fortune!  I found this recipe on Food Network and thanks to Ina Garten I was able to make an amazing lemon cake for Kelly's birthday.  I had leftover curd and it was so good, I was eating it by the spoonful and spreading it on blueberry bagels and toast, whatever I could find.  I hope that you give it a chance and try it.  If you're a lemon lover you're sure to love this.  Enjoy!

Lemon Curd

1999, The Barefoot Contessa Cookbook, All Rights Reserved

  • Prep Time: 20 min
  • Inactive Prep Time: --
  • Cook Time: 10 min
  • Level: Easy
  • Serves: 3 cups


    • 3 lemons
    • 1 1/2 cups sugar
    • 1/4 pound unsalted butter, room temperature
    • 4 extra-large eggs
    • 1/2 cup lemon juice (3 to 4 lemons)
    • 1/8 teaspoon kosher salt


    Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
    Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
    Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


    1. yum! i'm on my way to the grocery to get some unsalted butter & lemons :o)
      thanks, pam!!

    2. Pam made this for the filling on my Birthday cake and OMG...SO GOOD, it wasn't too shabby on toasted bagels or toast either...to die for!