Lemon Curd Recipe
User Reviews
5
Lemon Curd Recipe
Description
This Lemon Curd recipe blends fresh lemon juice and zest with sugar and egg yolks, gently cooked with butter to avoid curdling. The curd thickens over low heat without boiling, resulting in a creamy, custard-like consistency that coats the back of a spoon. Straining the curd removes any cooked egg bits for a smooth finish. Cooling the curd under wrap prevents a skin from forming on top.
The flavor combines bright acidity from lemons with the richness of butter and eggs, producing a balance of tart and sweet that works well as a spread for toast, filling for tarts, or component in layered desserts. The curd sets in the refrigerator for several hours, firming into a luscious texture.
Handling leftover egg whites is briefly mentioned, suggesting their use in meringues or cakes. A note emphasizes using non-reactive cookware to prevent metallic flavors. Proper zesting avoids the bitter pith for optimal citrus flavor.
Ingredients
- 6 egg large yolks
- ¾ cup granulated sugar
- ½ cup lemon juice fresh
- ⅛ teaspoon salt
- ½ cup butter cut into 8 pieces, unsalted
- 2 Tablespoons lemon zest
Instructions
- Combine egg yolks, sugar, lemon juice, and salt in a non-reactive medium-sized saucepan (see note). Whisk until well-combined.
- Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
- Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
- Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
- Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.
Notes
- Zest lemons before juicing to ease zesting and avoid bitter white pith.
- Use only non-reactive pans such as stainless steel or enameled cookware to prevent off-flavors from lemon juice.
- Store lemon curd in an airtight container in the refrigerator for up to two weeks.
- Leftover egg whites can be used in recipes like meringue cookies or angel food cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13fl oz
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1fl oz | |
| Calories | 133kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 104mg | 35% |
| Sodium | 56mg | 2% |
| Potassium | 21mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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