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Lemon Curd

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img of Lemon Curd

Lemon curd is a rich, tangy spread made with egg yolks, sugar, lemon juice, and butter. Perfect as a filling for tarts, cakes, or spread on toast, this silky-smooth curd adds a bright citrus flavor to any dessert.

Info

  • Prep Time: About 10 minutes
  • Cooking Time: About 10–15 minutes
  • Cooling Time: About 1 hour
  • Yield: About 1 1/2 cups

Ingredients

  • Egg yolks – 6 large
  • Granulated sugar – 1 cup
  • Lemon juice – 1/2 cup (freshly squeezed)
  • Lemon zest – 2–3 lemons
  • Unsalted butter – 1/2 cup (cut into pieces)

Procedure

  1. In a saucepan or heatproof bowl, whisk together the egg yolks and sugar until smooth and lightened in color.
  2. Add the lemon juice and mix until combined.
  3. Place the bowl over a double boiler (or cook on low heat directly, stirring constantly) and gently heat the mixture until it thickens slightly.
  4. Add the butter a few pieces at a time, stirring constantly until fully melted and incorporated.
  5. Continue to cook for a few more minutes until the curd thickens and coats the back of a spoon.
  6. Strain the lemon curd through a fine mesh sieve for a super silky texture.
  7. Stir in the lemon zest and mix well.
  8. Let it cool to room temperature, then refrigerate in an airtight container.

Notes

  • Store in the refrigerator for up to 1 week.
  • For a brighter flavor, add more zest after straining.
  • Use as a filling for macarons, tarts, cakes, or serve with scones and toast.