Home » Dessert » Food Network Lemon Curd Recipe
Published on Mar 27, 2014
Updated on Nov 27, 2018
10 Comments
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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
Course:Dessert
Cuisine:American
Keyword:Lemon Curd
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 20
Calories: 82 kcal
Author: Yvonne
A heavenly lemon curd spread that you can use on anything. Or alone. You decide!
Ingredients
- Zest of 3 large lemons
- 1/2c.lemon juice
- 1 1/2c.sugar
- 1stick1/2 c. unsalted butter, room temperature
- 4extra-large eggs
- 1/8teaspoonkosher salt
Instructions
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.
Recipe Video
Recipe Notes
The best method is a low and slow approach. Be sure to whisk constantly and be patient!
Adapted from The Food Network
Nutrition Facts
Food Network Lemon Curd Recipe
Amount Per Serving
Calories 82
% Daily Value*
Cholesterol 32mg11%
Sodium 27mg1%
Potassium 18mg1%
Carbohydrates 18g6%
Sugar 17g19%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 2.3mg3%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Be sure to try these recipes as well!
Lemon Curd Filled Cupcakes with Lemon Buttercream Frosting // Tried and Tasty
10 Recipes To Use Up Egg Yolks // Tried and Tasty
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Karen
November 23, 2019 at 6:36 pmI’ll be gifting, How long will last if I refrigerate in jars.
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Joelle Bradley
February 23, 2019 at 1:44 pmCan this be frozen and enjoyed later?
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Yvonne
March 13, 2019 at 6:13 pmHi Joelle! Absolutely, lemon curd can be frozen for up to a year!
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Tywana
January 8, 2015 at 3:12 pmI’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!!
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Yvonne
January 8, 2015 at 11:35 pmAwesome – 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!
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Roxanne
August 20, 2014 at 5:23 amIf used in a cake does it need to go in the fridge?
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Yvonne
August 23, 2014 at 9:00 pmI would refrigerate it! Hope your cake is awesome. With lemon curd, I know it will be delicious!
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Shirley Cunningham
December 27, 2014 at 4:36 pmI 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.
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Yvonne
December 27, 2014 at 7:09 pmOh 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!!
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Renee
March 9, 2019 at 3:39 am
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.Reply
