Lemon Curd

  • Peel of 3 lemons (peel with a carrot peeler, avoiding the white pith part)
  • 1 1/2 cups granulated sugar
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • Juice of 3 lemons, about 3/4 cups (leave at room temperature to get more juice)
  • 1/8 tsp (kosher) salt


1. Put the lemon peel and sugar in the bowl of a food processor. Pulse until you have a fine zest incorporated into the sugar.

 2. In the bowl of a food processor, cream the butter with the lemon sugar mixture. Once combined, add the eggs one at a time. Once incorporated, add the lemon juice and salt and process until smooth.

3. Pour the mixture into a 2 quart saucepan and heat over low heat until thickened, about 10 minutes, stirring constantly. If you have a candy thermometer, the mixture will be just around 170° when it thickens. Remove from the heat and cool or refrigerate.

Source: Ina Garten