Lemon Curd Recipe
Bright, tangy, and irresistibly creamy, this homemade lemon curd is like capturing sunshine in a jar, perfect for adding a burst of flavor to your favorite desserts or breakfast treats.
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Servings: 10 people
Ingredients
- 6 egg yolks
- 1 cup granulated sugar 200g
- 1/2 cup cold unsalted butter cubed
- 2 tablespoons lemon zest from two lemons
- 1/2 cup lemon juice 100mL, minus one tablespoon
Instructions
- Begin by separating the egg yolks from the whites, which can be stored for future use, such as making Swiss meringue buttercream.
- Next, zest the lemons. For maximum flavor, pulse the lemon zest and sugar together in a food processor to release the essential oils, though this step is optional.
- Juice the lemons until you have just under 1/2 cup of juice. Be sure to strain out any seeds.
- Strain the egg yolks into a saucepan and gently whisk them until smooth. Add the sugar, whisking thoroughly until the mixture becomes lighter in color. Gradually incorporate the lemon juice while continuing to stir.
- Place the saucepan over low heat, stirring constantly with a whisk until the mixture thickens, begins to bubble slightly, and coats the back of a wooden spoon.
- Remove the pan from the heat, and immediately add the cold, cubed butter. Stir until the butter has completely melted.
- For an extra smooth texture, strain the curd to remove any zest or other small particles. The result will be a silky, luxurious lemon curd.
- Transfer the finished curd to a sealable container or a bowl. If using a bowl, press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
Notes
For the best flavor, always use freshly squeezed lemon juice. Avoid bottled lemon juice, as its acidity can be overwhelming and spoil the taste.
You’ll know the curd is done when it thickens noticeably and coats the back of a wooden spoon. Be sure to whisk continuously until you remove the curd from the heat to prevent the eggs from scrambling and forming lumps. Keep the heat low and steady; increasing the heat to speed up the process risks scrambling the eggs. If your stove doesn't have a very low setting, it's safer to use a double boiler to avoid overcooking.
After transferring the curd to a bowl or jar, press plastic wrap directly onto its surface as it cools to prevent a skin from forming. Remember, the curd will thicken further as it cools, so it’s crucial to let it cool completely before using it to fill cakes, ensuring the consistency is just right. Cold butter helps the curd set more quickly, and it will fully set once refrigerated.
For storage, the lemon curd will keep in the fridge for up to a week, or you can freeze it for up to three months.
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