This recipe comes right out of my Passover cookbook. Since writing the recipe, I’ve probably made enough lemon curd to fill a swimming pool. I’ve used it in so many things: lemon meringue tarts and pie, cake filling, parfaits, doughnut filling, pavlovas, cheesecake swirling and more. While I prefer using butter, you can easily make it non-dairy by substituting non-dairy margarine.
For anybody who likes lemons, this recipe is a must. It’s fresh and sweet and tangy and works in so many ways you should really keep some in your freezer at all times.
- 2/3 cup fresh lemon juice
- 1 tsp. lemon zest
- 3 large eggs and 3 large egg yolks
- 1 cup (8 oz/225 g) sugar
- 1/4 cup (2 oz/55 g) butter or parve margarine
- Place the lemon juice, zest, eggs, and sugar into the top of a double boiler (or use a bowl set on top of a saucepot).
- Whisk the ingredients together and place over gently simmering water and cook, stirring, for 15-20 minutes, or until the mixture has thickened (coats the back of a spoon)
- Remove from the heat, add the butter or margarine and whisk until it’s melted and incorporated.
- Pass the curd through a fine-mesh strainer to remove the zest and any bits of egg that may have cooked. You can then pour the curd into a baked pie crust or into a bowl and cover with wax paper and refrigerate.
- Once cooled cover with plastic wrap or transfer to a container and freeze.