Learn how to make a super easy and tasty lemon curd.
Ingredients
- 2 to 3 lemons depending on the size
- 1 tbsp lemon zest it doesn’t have to be exact (6g)
- 1/2 cup lemon juice 118ml
- 4 large eggs I use 3 full eggs and then 1 extra yolk
- 1/2 cup sugar 100g
- 1/2 cup butter unsalted or salted (113g)
Instructions
- Wash and dry the lemons. Then zest and juice them. You need about 1 tbsp of zest and 1/2 cup of lemon juice. Or leave the zest out completely.
- In a medium pot, add the eggs. I use three full eggs and an additional egg yolk. Whisk for about a minute or so.
- Add in the sugar and whisk for another minute or two. Follow that up with the lemon juice and lemon zest. Whisk until well combined.
- Place the pot on the burner and set the heat to medium-low. Continuously stir and whisk the mixture until it thickens. About 8 to 12 minutes. It is done when it clings to the back of a spoon. The temp will be right around 170F or a little hotter.
- Once it thickens remove it from the heat and add in the butter. Stir until the butter has melted.
- Pour the warm lemon curd into a strainer over a bowl, this will leave behind any larger bits of zest that you may not want in your curd. This is an optional step.
- Cover the bowl/container with plastic wrap. Make sure the plastic touches the top of the curd. Then chill in the fridge for about 1 hour. Eat it as is or spread it on toast, scones, biscuits, etc. It can be used as a filling for cupcakes, cakes, tarts and combined with whipped cream for pastry cream for cream puffs, eclairs, and donuts. Enjoy!