Terri’s Lemon Curd


Terri’s Lemon Curd
By Terri Bailey, former co-owner of Bailey’s Palomar Resort in Southern California. 

When life hands you lemons, make lemon curd! It’s best to use fresh lemons to make the curd. Store bough lemon juice does not work as well as it is not a fresh, and has no zest to it. I like to add a little bit of lemon extract and yellow food coloring to enhance the look and flavor, but that’s completely optional!

4 large lemons
5 egg yolks  
1 cup of sugar
½ cup of butter
½ tsp. lemon extract (optional)
Yellow food coloring (optional)

Zest and juice the lemons.
Put lemon juice, butter, sugar and egg yolks in a saucepan.
Cook at medium heat while constantly whisking until the mixture thickens (around 10 minutes).
Pour into a jar, let it cool down, and then store in the refrigerator.

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