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Lemon Curd

Making a fruit spread is a delicious way of preserving nature#s bounty and adding interest to meals. This technique of preservation results in a rich, smooth, melt-in-the-mouth lemony blend that is prized in the best year-round or holiday gift-giving trad


4 lemons
¾ to 1 cup sugar (depending on how sweet you want it)
¼ pound unsalted butter, room temperature
4 large eggs
1/8 teaspoon salt


  1. Using a carrot peeler, peel 3 of the lemons, being careful to avoid the white pith. Put the lemon peels in a food processor fitted with the steel blade. Add the sugar and process until the lemon peels are very finely minced into the sugar.
  2. Juice all 4 lemons and set aside, should have ½ cup juice.
  3. Cream the butter in a mixing bowl and beat in the sugar and lemon peel mixture. Beat in the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  4. Pour the mixture into a 2 quart saucepan and cook over medium heat until thickened (about 10 to 15 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat.
  5. Strain curd through a mesh strainer, into a glass bowl or stainless steel bowl; discard collected zest. Allow the curd to cool to room temperature.  To prevent a ‘surface skin’ from forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd
  6. Store cooled curd in the refrigerator for up to 4 weeks or transfer into freezer safe containers and freeze up to 1 year.

Makes about 3 cups