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Lemon Curd
0 Likes
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Delicious lemon curd perfect for cakes, biscuits, scones, or straight from the spoon.
Ingredients:
  • 4 large eggs
  • 1 cup sugar
  • 3/4 cup of lemon juice, from about 4 large lemons
  • Zest of four lemons
  • 1/2 cup unsalted butter, cut into cubes
Instructions:
  • Prepare for success: Prior to beginning the lemon curd, ensure seamless cooking by having all ingredients and tools ready within reach. Place a fine mesh sieve over a medium bowl beside your stove. Keep a whisk and rubber spatula nearby for easy access.
  • Prepare the curd on the stovetop: In a medium saucepan, combine eggs and sugar and whisk gently over medium heat until smooth. Add juice, zest, and a pinch of salt while whisking. Gradually add butter pieces, ensuring each piece partially melts before adding more. Whisk thoroughly to incorporate all ingredients evenly, getting into the edges of the pan.
  • Cook the curd until it thickens to a pudding-like consistency, stirring occasionally, for about 10 minutes. Remove from heat (the curd will thicken more as it cools).
  • Pass the curd through a fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to press the curd through, then stir for an additional 2 minutes to expedite cooling.
  • Chill in style: Scoop the curd into a sleek jar with a secure lid, allowing it to cool without the lid for 15 minutes on the counter. Seal the jar once it reaches room temperature and pop it in the fridge or freezer.
  • Store the Lemon Curd: Lemon curd can be kept in the refrigerator for up to a month or in the freezer for up to 1 year. To thaw, simply transfer it from the freezer to the fridge 24 hours before use. Share your feedback and rating below if you enjoyed the recipe!

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