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Lemon Curd

This recipe is adapted from Barefoot Contessa Parties! (Random House 2001). It's a great complement to the lemon madeleines but goes well with a lot of other things: strawberries, breakfast cakes or, frankly, a metal spoon.

Makes about 3 cups

4 tablespoons lemon zest (about 4 lemons)

1 1/2 cups sugar

8 tablespoons (1 stick) unsalted butter

4 extra-large eggs

1/2 cup fresh lemon juice

Pinch of salt

Zest the lemons with a vegetable peeler, careful to avoid the white pith, and pulse in a food processor. Add the sugar and continue to pulse until finely minced.

Cream the butter and, by hand or with an electric mixer, beat in the sugar-zest mixture. Add eggs one by one, then the lemon juice and pinch of salt.

Pour into a saucepan, bring to a simmer and lower heat, stirring constantly until it thickens, about 10 to 12 minutes. Let cool and then refrigerate. It will keep for two to three weeks in the refrigerator.

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