Lemon Curd Recipe (photos) - Added Photos

My brother brought us a couple of dozen Meyer Lemons from Texas at Christmas and we finally found enough time to process them today.

What better to make than Lemon Curd and Lemon Cello.

Lets do the Lemon Curd now and the Cello later.

For this recipe of Lemon Curd, we used.

2 1/2 cups of juice.
Zest of 2 lemons (1 1/2 Tablespoons)
12 eggs
2 Sticks of unsalted butter
6 cups of sugar


Cream Butter

And add the sugar. The resulting mixture will be crumbly

Add eggs one or two at a time until all 12 are incorporated into the butter/sugar mixture

Add the lemon zest and juice. The mixture will begin to curd

Transfer mixture to a pan and heat to 170 - 200 (f)with stirring.

At around 170, the mixture will begin to thicken noticeably as the eggs cook.

Continue heating until it sticks to the back of the spoon and leaves a path when you run your finger across the back of the spoon.

Our efforts yielded 5 and a half jars of curd. This is an curded egg mixture and we store it in the freezer.

We use our curd in desert shells, on pound cake with fruit or as is and as a desert topping.

On Pound Cake

Fork View

Nice stuff.

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