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!
I’ll be gifting, How long will last if I refrigerate in jars.
Can this be frozen and enjoyed later?
Hi Joelle! Absolutely, lemon curd can be frozen for up to a year!
I’m making this tonight to accompany Ina’s Lemon Cake recipe which has been a family favorite for years!! I’m gifting it to my sister along with fresh raspberries!! Yummy goodness!!
Awesome – I hope it went well. Anytime I make this is an arm workout! That lemon cake sounds phenomenal, I’ll have to look for that recipe – YUM!
If used in a cake does it need to go in the fridge?
I would refrigerate it! Hope your cake is awesome. With lemon curd, I know it will be delicious!
I tried this and it wasn’t near as thick as I needed it for filling for my cup cakes. I then cooked it longer, what a mess. Not sure if I will try it again. I am sure it was me, not the recipe.
Oh man, that’s too bad! I actually made this on Christmas Eve for some lemon curd bars that I’ll be posting soon. I’m so sorry yours didn’t work out :( I did realize as I was making this a few days ago that 10-15 minutes is a LONG time to whisk, but I stuck it out the full time and it worked perfectly for me. I’d totally understand if you don’t try again, but hope that you’ll give some of my other recipes a try!!
Try using just the egg yolks. I accidentally did this with just egg yolks the first time and it came out very thick, should be good for filling cupcakes. However, I would cut the lemon down just a tad it was a very strong lemon flavor, even for me, who heavy hands it on the lemon. Hope this helps. I love this recipe and thank you for posting it.