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Credit: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
25 mins
total:
4 hrs 25 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)

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  • Transfer mixture to a heavy 4-quart saucepan, and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 14 to 16 minutes.

  • Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks.

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