Lemon Curd
User Reviews
5
Lemon Curd
Description
This Lemon Curd recipe uses whole eggs and egg yolks combined with granulated sugar, fresh lemon juice, lemon zest, and a pinch of salt cooked slowly over low heat. Constant whisking helps evenly cook the mixture until thick enough to coat the back of a spoon, approximately ten minutes. The curd foams during cooking but settles as it thickens.
After removing from heat, cubed cold butter is stirred in gradually to enrich and smooth the curd, giving it a luscious texture. The curd is then transferred to an airtight container and refrigerated for about two hours to fully set and develop flavor.
The finished lemon curd is silky with a balance of sweet and tart from the lemon, making it a versatile condiment. It can be spread on toast, layered in cakes, or served alongside scones and fresh fruit for a bright addition.
Stored in the refrigerator, the curd remains good for up to a week, maintaining its fresh lemon character and creamy consistency for later use.
Ingredients
- 2 egg large
- 2 egg large yolks
- ¾ cup granulated sugar
- ½ cup lemon juice fresh
- 1 tablespoon lemon zest
- Pinch salt
- 6 tablespoons butter cubed, cold unsalted
Instructions
- In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt.
- Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes. It will initially foam as you whisk, but the foam will subside as the curd nears the proper consistency. The curd will thicken more as it cools.
- Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cooled, about 2 hours, before serving.
- Store in an airtight container in the refrigerator for up to a week.
Notes
- This recipe yields approximately 2 cups of lemon curd.
- Refrigerate the lemon curd for at least two hours to allow it to thicken and develop flavor fully.
- Store in an airtight container in the refrigerator for up to one week.
User Reviews
Overall Rating
5
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