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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Curd Recipe

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This recipe for Lemon Curd is from Oma's "Not So German" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup melted butter
3/4 cup sugar
2 large eggs
2 large egg yolks
2/3 fresh lemon juice (apx 4 lemons)
2 tsp lemon zest, grated

For Thicker Lemon Curd/Pie Filling
1/3 cup melted butter
3/4 cup sugar plus 2 tbsp
4 large whole eggs
3/4 cup lemon juice plus 1 tbsp
1 tbsp lemon zest, grated
Directions:
Directions:
Mix all in a pot and on medium heat, whisk constantly until thick. Pour into container and store in refrigerator up to 1 week. I use pint canning jars.

Put on toast, yogurt, etc.
Number Of Servings:
Number Of Servings:
4 or 2 pints
Preparation Time:
Preparation Time:
apx. 30 minutes
Personal Notes:
Personal Notes:
For novices, here are the step-by-steps.Before we begin, here are a few tips and tricks. When buying lemons, choose the ones that seem heavy for their size…they have the most juice. And pick the ones with smooth skins. The ones with dimpled skins often have the thickest peels. Press each one with your thumb: if it gives a bit, it probably has a thinner skin; the harder ones have those thick peels. (That goes for all citrus fruits.) And to get the most juice out of them, put them in the microwave for 15 seconds per lemon. Also, roll each lemon on the counter, pressing down firmly. It breaks up the interior cell membranes and releases more juice.

*You can make any kind of curd using juice from whatever strikes your fancy: raspberry, grape, blackberry, whatever.

 

 

 

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