Lemon Curd
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 cups
Lemon Curd
Description
Lemon Curd starts by simmering fresh lemon juice, finely grated zest, and sugar to extract and blend the citrus flavors. Cornflour mixed with hot lemon juice acts as a thickening agent without curdling. Eggs and butter are incorporated on low heat and cooked briefly to thicken into a rich, velvety custard with a glossy finish.
The acidity from lemons delivers a bright, fresh-tart flavor balanced by the sweetness of sugar and creaminess from butter. The texture is smooth and spreadable, suitable for pastries, toast, or desserts.
It’s important to pass the curd through a sieve to remove any fibrous zest or cooked egg particles, ensuring a silky texture. Cooling the curd with a butter paper or lightly buttered cling film on the surface prevents a skin from forming. Refrigerate to store for up to two weeks.
The recipe notes that lemon size and juice quantity can vary, so adjust accordingly. Wash lemons well before zesting to avoid bitterness or contaminants.
Ingredients
- lemon finely grated zest and juice of 4 large
- ½ cup sugar 4oz/115g
- 2 tablespoons cornflour
- 1 egg mixed (at room temperature, whole and 3 yolks
- 1/3 cup butter
Notes
- Lemons vary in juice and zest content, so you may need to adjust measurements slightly.
- Wash lemons thoroughly before zesting to ensure cleanliness and avoid bitterness.
- Cover the curd surface with baking paper or lightly buttered cling film while cooling to prevent skin formation.
- Store lemon curd in the refrigerator and consume within two weeks.
User Reviews
Overall Rating
4.6
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