The following recipe has been tested by Food Safety Net Services. Its pH and water activity (aW) levels qualify it to be a "Non-Potentially Hazardous Food" as defined by Texas law.

You must follow this recipe exactly to obtain the same result.  If you use a different recipe for lemon curd that you wish to sell, you must have it tested to be assured that it is a Non-Potentially Hazardous Food that does not require refrigeration.  We are not responsible for your results with this recipe.  It is provided to you for free, without any guarantee or warranty of any kind.

Lemon Curd
pH 3.39
aW 0.90
Tested 12/9/2011 by Food Safety Net Services

Ingredients

4 lemons, at room temperature
1 1/2 cups sugar
1/2 cup (1 stick) lightly salted butter, at room temperature
4 eggs, at room temperature
1/8 teaspoon salt

Remove the zest of the lemons with a microplane grater. After zesting, squeeze the lemons to make 1/2 cup of juice and set the juice aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.The mixture will look curdled at this point.

Pour the mixture into a saucepan and cook over low heat, stirring constantly with a whisk, until thickened, about 10 minutes. It will thicken at about 175 degrees F, or just below a simmer. Do not boil. Remove immediately from the heat.  It will thicken after refrigeration.

These recipes were tested at the personal expense of Texas Cottage Food Law.  If you found these results helpful, please consider a donation to help offset our expenses.