The Kitchn: Quick and easy lemon curd at your fingertips
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
5 large eggs
1 cup granulated sugar
1/8 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, at room temperature
Place the lemon zest, juice, eggs, sugar and salt in a high-speed blender. Cover and blend for 5 minutes on the highest speed.
Reduce the speed to medium, remove the lid plug, and carefully add the butter one cube at a time. Once all the butter is added, blend for 30 seconds more until glossy.
Remove the lid carefully (steam will be releasing) and transfer the curd to a glass jar or other heat-proof container to cool to room temperature, about 20 minutes. Cover and refrigerate to thicken and set overnight.
Recipe notes: The lemon curd can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months. Defrost in the refrigerator overnight.
(Sheela Prakash is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
