Easy Lemon Curd
User Reviews
5
Easy Lemon Curd
Description
Easy Lemon Curd combines the zest and juice of fresh lemons with eggs, sugar, butter, and vanilla extract. The mixture is carefully cooked over low heat to prevent curdling, thickening into a smooth custard below simmering temperature. The use of unsalted butter and pure vanilla adds richness and depth without overpowering the lemon's citrus notes. Once fully chilled, the curd develops a spreadable consistency, perfect for enhancing desserts, pastries, or breakfast items.
The cooking method requires constant stirring to maintain creaminess and a heavy-based, nonreactive pan to avoid metallic flavors. Wrapping the surface with plastic wrap prevents skin formation during chilling. The fresh lemon zest, avoiding the bitter pith, contributes essential oils for a fragrant finish.
This lemon curd can be stored refrigerated up to five days and also frozen for longer preservation. It is versatile for use as a topping or filling, adding a bright and creamy layer to various sweet treats.
Ingredients
- 5 egg large
- 300 g granulated sugar 1-½ cups
- lemon zest from 3 large lemons
- ½ cup lemon juice freshly squeezed
- 113 g butter unsalted, 1 stick, room temperature
- ⅛ teaspoon kosher salt
- 3 teaspoons vanilla extract pure
Instructions
- Cream the butter with sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the lemon mixture into a 2-quart nonstick saucepan, and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F or just below simmer.
- Stir in the vanilla extract, transfer the lemon curd into a heatproof bowl and lightly press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. Enjoy!
Notes
- Use a microplane zester to remove only the lemon's outer zest, avoiding bitter white pith.
- Cook the curd gently over low heat and stir constantly to prevent curdling and ensure a creamy texture.
- Cover the surface with plastic wrap directly after cooking to stop skin from forming while cooling.
- Store lemon curd in an airtight container in the refrigerator for up to 5 days.
- For long-term storage, freeze the cooled curd in a freezer-safe jar for up to 3 months, thawing in the fridge before use.
- Choose a heavy-based, nonreactive saucepan such as stainless steel or enamel to avoid metallic flavors.
User Reviews
Overall Rating
5
You'll Also Love
