One Recipe, Two Curds

A recent rash of cooking lead to my first attempt at a fruit curd.  With a bag each of lemons and grapefruit, I decided to make both using this recipe:


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.




Lemon juice and grapefruit juice



The end result, the lemon curd on the right. After a two weeks in the fridge, they both separated a little.

The curd didn’t quite thicken up the way it should have, and I strained each liquid, which I think should be pretty much required.  The grapefruit curd is quite tart, so perhaps a bit more sugar would have been helpful.  I had some lemon curd ladyfingers as a naughty breakfast snack this morning. Delicious!


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