Lemon Curd Fruit Spread is one of the most delicious things you can make with lemons—to use on bread or as an ice-cream topping. The combination of sweet, tangy, and creamy will have you craving more. Prepare to make a second batch soon!
1/2 cup lemon zest (remember to wash lemons first)
10 tablespoons butter, cut in thin slices
Pinch of salt
Combine lemon zest and sugar in a food processor with a steel blade. Process until the zest is very fine, about 2 to 3 minutes.
In the bowl of a stand mixer, cream the butter, then add the sugar/zest mixture until everything is thoroughly combined.
Add the eggs, one at a time, on low speed.
Add lemon juice and salt. Mix until all ingredients are thoroughly combined.
Pour the mixture into a heavy saucepan and cook over low heat, stirring constantly with a whisk.
Continue to stir until the mixture has thickened, about 10 minutes.
Remove from heat and strain into a glass bowl or jar.
Allow to cool completely before serving.
Store lemon curd in an airtight glass container in the fridge for up to 2 weeks.
For even more control over the cooking process, use a double boiler; that will eliminate the risk of scorching. You’ll see little pieces of egg as you’re whisking. That’s fine; you’ll be straining this when it’s done. But if you start to get pieces of cooked egg bigger than pea size, you’ll want to start over because your curd will have a heavy taste of scrambled eggs.