Lemon Curd Recipe
User Reviews
5
Lemon Curd Recipe
Description
This Lemon Curd begins by vigorously whisking eggs, sugar, lemon zest, and a pinch of salt until lightened and frothy. Fresh lemon juice is incorporated before gently cooking over low heat with small pieces of butter, while continuously whisking to prevent curdling. As the mixture reaches a temperature between 160-170°F, it thickens enough to coat the back of a spoon, with finished texture achieved around 175-180°F. Straining the curd removes any cooked egg solids, producing a silky smooth result. Vanilla extract is added after cooking to impart subtle sweetness and aroma.
The result is a bright, creamy curd with a balance of tartness and richness, thick enough to spread or spoon over baked goods such as scones, cakes, or toast. Proper cooling and refrigeration allow it to fully set while maintaining a smooth consistency.
Ingredients
- 3 egg large
- 1/2 cup granulated sugar
- pinch sea salt fine
- 1 tsp lemon from 1 medium lemon, zest, grated
- 1/2 cup lemon juice from 3 lemons, strained, fresh
- 6 Tbsp butter cut into small pieces, unsalted
- 1/2 tsp vanilla extract
Instructions
- In a medium (2 qt) saucepan, combine eggs, sugar, zest, and a pinch of salt. Whisk vigorously until well combined, frothy, and lightened in color.
- Whisk in lemon juice until blended.
- Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F on a thermometer. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.
- Strain the mixture through a fine sieve (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Discard the solids left in the sieve.
- Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps well in the refrigerator for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people (makes 1 1/4 cups)
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbs | 5g | |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 10mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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