Lemon curd is a smooth, tangy, and sweet spread made from lemon juice, sugar, eggs, and butter. It has a creamy texture and is often used as a filling for tarts, cakes, or pastries, or as a topping for scones and toast.
Lemon Curd
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Category
Breakfast
Servings
1 cup total
Cook Time
20 minutes
Ingredients
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6 eggs, separated (use yolks)
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1 cup granulated sugar
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2 lemons, zest and juiced = 2 T. Zest and ½ cup lemon juice
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½ cup butter, unsalted, cubed
Directions
Add the sugar and 2T lemon zest to a small food processor and grind or use your fingers to work the zest into the sugar.
In a small bowl, add the 6 egg yolks and whisk in the sugar mixture. Whisk until this mixture turns a light yellow color. Add the ½ cup of lemon juice and whisk until combined.
Add the whisked yolk/sugar/lemon juice mixture into a heavy bottomed sauce pan. Turn burner on low setting. Continually whisk this mixture until the egg mixture reaches between 170 to 180 degrees. This will take approximately 20 minutes. Do not stop whisking or the eggs will start to scramble and the mixture will get lumpy.
Once the mixture comes to temperature, remove from heat and whisk in cold butter. Whisk until the butter is melted and completely incorporated.
Strain this mixture to remove the lemon zest. This will create a smooth lemon curd.
Pour into a jar and cover. This will last for 1 week in the refrigerator or 3 months in the freezer.
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