It has become a Sunday ritual for our little community of students to hang out in the kitchen and imagine up some amazing dishes. For example, last night a group created this amazing and authentic Tuscan ribollita stew, which has become my absolute favorite here in Central Italy. Then there were crepes, spoonfuls of Nutella, and fresh clementines; fresh-based focaccia with layers of salami and prosciutto, topped with basil pesto and slices of fontina; and always the rich pasta dishes, which I am always excited to see. It’s foodies heaven to see what everyone is making.
Last week, one of the girls made homemade lemon curd, a treat that she and her mother often share back home. What a treat this was- and a surprise one at that! With a side of amaretto cookies and a big spoon, we happily indulged. This recipe is simple and easy, and can be shared with a big group of students studying abroad.
Lemon Curd
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This homemade lemon curd is a delightful treat, perfect for sharing with friends. Serve it with amaretto cookies or use it to enhance your favorite desserts.
Ingredients
- 3-4 lemons
- 1 1/2 cups (360 ml) sugar
- 1 stick of butter, room temperature
- 4 eggs, room temperature
- 1/8 tsp salt
- 1 package of amaretto cookies
Instructions
- Zest all the lemons using a fine grater.
- In a food processor, mix the sugar and lemon zest until well combined and fragrant.
- In a mixing bowl, combine the sugar and zest mixture with the butter. Beat until creamy.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Juice the lemons and add the juice to the mixture along with the salt. Stir until fully incorporated.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon, about 8-10 minutes.
- Remove from heat and let cool. Serve with amaretto cookies or as desired.
Notes
- For a firmer curd, allow it to cool completely before serving.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- You can substitute the amaretto cookies with gingersnaps or use the curd as a filling for tarts or trifles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Basic
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28
- Sodium: 60
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 110
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Frequently Asked Questions
Why does the recipe start by blending the sugar with the lemon zest in a food processor?
Processing 1 1/2 cups of sugar with the zest of 3–4 lemons releases the essential oils from the zest into the sugar granules, distributing lemon flavor more evenly throughout the curd than simply stirring the zest in later. This step gives the finished curd a brighter, more aromatic lemon character before any juice is added.
How do I know when the lemon curd is done cooking?
The instructions say to cook the mixture over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon — this takes about 8–10 minutes. Constant stirring is important to prevent the eggs from scrambling; as soon as the curd coats a spoon cleanly, remove it from heat and let it cool.
What else can I do with this lemon curd besides serving it with amaretto cookies?
The article’s excerpt specifically lists several uses: pour it into a tart shell and top with ice cream, layer it in a trifle dish with berries and amaretto cookies, or serve it firm with gingersnaps. The notes also confirm it can be used as a filling for tarts or trifles, and it keeps in an airtight container in the refrigerator for up to a week.
perfect!