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Lemon Curd

Lemon Curd

1/2 cup fresh lemon juice.

2 teaspoons finely grated fresh lemon zest.

1/2 cup sugar.

3 large eggs.

3/4 stick (6 tablespoons) unsalted butter, room temperature

1/8th of a teaspoon of Kosher salt

Zest three lemons, being careful to avoid the white pith.

Add the zest to sugar in the bowl of a food processor set with the steel blade.

Pulse until the zest is finely mixed with the sugar.

Cream the butter, beat in the sugar lemon/zest mixture.

Add the eggs, one at a time.

And the lemon juice and salt.

Cook the mixture over low heat in a two-quart saucepan, stirring constantly.

The lemon curd will thicken at about 170º, and about 10 minutes of cooking, just below a simmer.

Remove from the heat, cool, and use it in desserts or spread it on scones or toast instead of jam.