My brother requested a lemon pie for Thanksgiving, so I set out on the search for the perfect lemon curd recipe. Let me tell you….this will not disappoint!!! It is one of the best pies that I’ve ever tasted! The lemon curd recipe come from Barefoot Contessa. I hope you enjoy it as much as our family did!
Lemon Curd
3 Lemons, Zested (just the yellow- the white part will make the curd bitter)
1 1/2 cups sugar
1 cube real butter
4 egg yolks
1/2 cup lemon juice (5-6 lemons)
1/8 tsp. salt
3 Lemons, Zested (just the yellow- the white part will make the curd bitter)
1 1/2 cups sugar
1 cube real butter
4 egg yolks
1/2 cup lemon juice (5-6 lemons)
1/8 tsp. salt
In a food processor pulse lemon zest from 3 lemons and sugar together. Cream Butter in your KitchenAid then add lemon/sugar mixture and incorporate. Add egg yolks one at a time until all 4 are mixed in, then add the lemon juice and salt. Mix until combined. Pour mixture into a 3 quart saucepan and cook over low to medium heat until thickened (about ten minutes), stirring constantly. The lemon curd will thicken at about 170 degrees Fahrenheit, or at a simmer. Remove from heat and cool at room temperature. When completely cooled pour in baked pie crust and cool in refrigerator. Top with homemade whipped cream. Enjoy!!!!
Step-by-step
In a food processor pulse lemon rind from 3 lemons and sugar together.
In your food processor or KitchenAid, cream 1 cube softened butter, lemon/sugar mixture, egg yolks, lemon juice and salt. Mix until combined.
Pour mixture into a 3 quart saucepan and cook over low to medium heat until thickened (about ten minutes), stirring constantly.
The lemon curd will thicken at about 170 degrees Fahrenheit, or at a simmer. Remove from heat and cool at room temperature.
When completely cooled pour in baked pie crust and cool in refrigerator . Top with homemade whipped cream. Enjoy!!!!
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