Ingredients
Equipment
Method
Steps
- Zest the lemons using a carrot peeler to create about 1 tablespoon of zest.
- Combine zest with sugar in a food processor and pulse until finely minced.
- Cream the lemon-sugar mixture and unsalted butter until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in lemon juice and kosher salt until well combined.
- Cook the mixture in a saucepan over low heat, stirring until thickened.
- Cool slightly, then pour into a clean jar and refrigerate for at least 2 hours.
Nutrition
Notes
This lemon curd can be stored in an airtight container in the fridge for up to 2 weeks or frozen in small portions for 3 months.