Lemon Curd
User Reviews
4.9
Lemon Curd
Description
This Lemon Curd recipe uses freshly squeezed lemon juice and zest combined with sugar, egg yolks, and cold butter. The zest and sugar can be pulsed together to release essential oils, enhancing flavor. The mixture is whisked over low heat until it thickens and coats the back of a wooden spoon, indicating proper consistency without scrambled eggs. After cooking, cold cubed butter is added for richness and smooth texture, and optionally strained for a silky finish.
The curd is versatile for use in fillings, spreads, or flavor additions to baked goods. It must be cooled fully, with plastic wrap pressed on the surface to prevent skin formation. The texture thickens further as it cools and chills in the refrigerator.
For best flavor, fresh lemon juice is essential, as bottled juice can be overly acidic. The curd can be stored in the fridge for up to a week or frozen for up to three months. Gentle low heat or a double boiler is recommended to avoid curdling the eggs.
Ingredients
- 1 cup granulated sugar (200g)
- 2 tbsp lemon zest of two lemons, zest
- 6 egg yolk
- 1/2 cup lemon juice minus one tablespoon, (100mL)
- 1/2 cup butter unsalted, cold
Instructions
- Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
- Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
- Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.
- Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
- Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
- Remove pot from heat, then add the cold, cubed butter and mix until melted.
- This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
- Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.
Notes
- Use freshly squeezed lemon juice to avoid excessive acidity and preserve the bright lemon flavor.
- Constantly whisk the curd over low heat to prevent eggs from scrambling and ensure smooth texture.
- Cover the surface with plastic wrap as it cools to prevent a skin from forming on the curd.
- The curd thickens as it cools; allow it to reach room temperature and refrigerate before use.
- Store lemon curd in the refrigerator for up to 1 week or freeze it for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10oz
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 142mg | 47% |
| Sodium | 87mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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