Lemon Curd

Written by on in Dessert

This Lemon Curd recipe is simple and delicious, one of my favorites. It’s tangy, and bright and super tasty. If you have only tried Lemon Curd out of a jar then you don’t know what your missing. This Lemon Curd taste so much better then store bought. It’s smooth and creamy and best yet, with very few ingredients it is very easy to make. So no excuses.

Now your saying, ok I made the curd but what do I do with it? Lemon curd is an ingredient in many desserts like. Lemon Tarts, Lemon Pies, its used for fillings in cupcakes and pastries or you can just eat it as is with a spoon. No matter which way you choose to use it, i’m sure you will love it.

You start by placing your eggs, sugar and lemon zest in a small sauce pan. Whisk together until thoroughly combined. Add the lemon juice and one again whisk to combine. Place saucepan on medium low heat and cook stirring continuously until mixture begins to thicken. At this point you do not want to get distracted and leave the curd on the stove unattended. If you do not continuously stir the curd, you will have scrambled eggs.

This process should take about 8 to 10 minutes. If using a thermometer, the temperature should go up to 170º. Once reached remove from heat, add the butter cubes and stir until melted and smooth

Once done, pour through a mesh strainer into a bowl.

Allow to cool slightly then place a piece of plastic wrap on the curd as to avoid a skin from forming. Place in the refrigerator to cool completely. Once cooled you can use it for your recipes or just by the spoonful.

Lemon Curd

Ingredients:

  • 4 Large eggs
  • 1 1/4 Cup granulated sugar
  • Zest of 3 lemons
  • 1/2 Cup fresh squeezed lemon juice
  • 6 Tablespoons unsalted butter at room temperature, cut into tiny cubes.
  • Pinch of salt

Instructions:

  1. Place the eggs, sugar and lemon zest to a small saucepan and whisk to combine. Add the lemon juice, butter and a pinch of salt and continue whisking until completely combined.
  2. Place over medium low heat and cook stirring constantly until thickened, about 10 minutes If using a thermometer, the temperature should reach 170º.
  3. Remove from heat and pour through a wire mesh sieve into a glass bowl and allow to cool slightly. Place a piece of plastic wrap on to the curd to prevent a skin from forming. Place in the refrigerator to cool completely.
  4. Curd can be stored in the refrigerator for up to 1 week or placed in a air tight container and stored in the freezer for up to 3 months.
  5. Enjoy