Yields: About 1 – 1 ½ cups
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients:
- 1 cup freshly squeezed lemon juice (from about 4-5 lemons)
- 1 tablespoon grated lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
Equipment
- Medium saucepan
- Heatproof bowl (if using a double boiler)
- Whisk
- Fine-mesh sieve
- Glass jar or container for storage
Instructions:
1. Zest and juice the lemons:
- Wash and zest the lemons before juicing them. You’ll need enough for both the zest and the full cup of juice.
2. Prepare a double boiler (optional but recommended):
- Fill a saucepan with about 1-2 inches of water and bring to a simmer over medium-low heat.
- If you’re using a double boiler, place the heatproof bowl over the simmering water, ensuring that the bottom of the bowl doesn’t touch the water.
3. Combine ingredients (except the butter):
- Saucepan method: Combine the lemon juice, lemon zest, sugar, salt, and egg yolks in the medium saucepan.
- Double boiler method: Combine the ingredients listed above in the heatproof bowl set over the simmering water.
4. Cook the curd:
- Saucepan method: Whisk constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes). Watch carefully and don’t let the mixture boil, as this can curdle the eggs.
- Double boiler method: Whisk constantly until the mixture thickens, following the same guidelines as above. The double boiler method is gentler and may help prevent curdling.
5. Test for doneness:
The best way to ensure the curd is cooked is to check the temperature with a thermometer. It should reach 170°F (77°C).
If you don’t have a thermometer, look for the following signs:
- The mixture coats the back of a spoon without running off.
- Slow bubbles will be forming around the edges of the pan
6. Remove from heat and add butter:
- Immediately remove the pan or bowl from the heat.
- Whisk in the cubes of cold butter one at a time until completely incorporated. The butter will give the curd a rich texture and glossy finish.
7. Strain the curd:
- Pour the curd through a fine-mesh sieve into a clean glass jar or container. This will remove any cooked egg bits or zest for a perfectly smooth consistency.
8. Cool and store:
- Press a piece of plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming.
- Let cool to room temperature, then refrigerate. The lemon curd will thicken more as it chills.
Tips:
- Fresh lemons are key: Freshly-squeezed lemon juice yields the best flavor. Avoid bottled juice for optimal results.
- Whisk constantly: This is essential for a smooth curd and to prevent the eggs from curdling.
- Low and slow: Cook the curd on a gentle heat setting, never allowing it to boil.
- Variations: Experiment by adding a touch of vanilla extract or other citrus like oranges or limes.
Uses for Lemon Curd:
- Spread on toast, scones, or muffins
- Filling for tarts and pastries
- Swirled into yogurt or ice cream
- Topping for pancakes and waffles
