Lemon Curd
Rich and creamy lemon curd bursting with fresh citrus flavor. This easy homemade recipe makes the perfect topping for toast, pastries, cupcakes, and classic lemon desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 1 serving
- Category: Dessert / Sauce & Spread
- Method: Double Boiler
- Cuisine: British / European
- Diet: Vegetarian
Ingredients
2 large eggs
2 egg yolks
1 cup granulated sugar
½ cup fresh lemon juice
Zest of 3 lemons
½ teaspoon salt
8 tablespoons unsalted butter (cut into small pieces)
Instructions
Set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
In the bowl, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until smooth.
Cook over medium-low heat, whisking constantly for about 8–12 minutes, until the curd thickens enough to coat the back of a spoon or reaches 170–175°F (77–80°C).
Remove from heat and whisk in the butter one tablespoon at a time until fully melted and the mixture is smooth.
For an extra smooth texture, strain the curd through a fine-mesh sieve.
Press plastic wrap directly onto the surface of the curd and let it cool. Refrigerate for at least 2 hours before using.
Notes
Constant whisking prevents the eggs from scrambling.
Straining the curd removes zest and any small egg bits for a perfectly smooth finish.
Store lemon curd in an airtight container in the refrigerator for up to 1 week.
Find it online: http://elladishes.com/lemon-curd/
