Woody asked me to make lemon curd, since he loves the kind we get from Trader Joe’s. Mine’s not very similar to theirs, but still really good. As usual, I used Meyer lemons and nutmeg. It turned out so well and it’s great on our toast in the morning. The hardest part was trying to photograph it!
- 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
- [Generous grating of nutmeg]
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.
–Recipe Ina Garten/food.com.
Curd in a Jar!