I have a pretty serious love for all things lemon. I love the tang, I love the tart, I love the way the flavor enhances anything it touches. In fact, we buy our lemons in bulk at Costco. At LEAST two bags a month (if not three). Most commonly we use them for our Lemonade Cleanse that we drink daily. But I also love to cook and bake with them. My favorite recipes include my Lemon Glazed Blueberry Scones, Lemon Pull-Aparts, and Lemonade Cupcakes to name a few. Not only do I love lemon anything I also LOVE the Food Network! Right? Who doesn’t? When I searched for a recipe I knew without a doubt that I wouldn’t be let down with this recipe from Ina Garten (more commonly known as The Barefoot Contessa)!
I have some really fun recipes planned with this Food Network Lemon Curd Recipe! Well, I had to get past licking it off the spoon. You almost had to pry my away because it was so delicious. I figured, if it is this amazing alone, just imagine how wonderful it will be IN recipes!! I can’t wait to continue to find more fun things to do with this. What do you think? Anything special you’d like to see? Maybe with scones? Or what about on top of a cheesecake? Oh my! That sounds DELIGHTFUL!
Food Network Lemon Curd Recipe
A heavenly lemon curd spread that you can use on anything. Or alone. You decide!
- Zest of 3 large lemons
- 1/2 c. lemon juice
- 1 1/2 c. sugar
- 1 stick 1/2 c. unsalted butter, room temperature
- 4 extra-large eggs
- 1/8 teaspoon kosher salt
With a vegetable peeler, carefully remove the zest of lemons, (avoid the white pith as much as possible). Place zest in a food processor fitted with the steel blade and add sugar. Run until the zest is very finely minced into the sugar.
Cream butter together with sugar and beat well.
Add the eggs, 1 at a time, fully incorporating after each.
Lastly, add the lemon juice and salt. Mix until well combined.
Pour the mixture into a 2 quart saucepan and cook over low-medium heat until thickened (10-15 minutes), whisking constantly. Do not bring to a boil. Remove from the heat and cool or refrigerate.
The best method is a low and slow approach. Be sure to whisk constantly and be patient!
Adapted from The Food Network
Be sure to try these recipes as well!