Lemon Curd Recipe
Looking to elevate your desserts with a burst of tangy sweetness? Discover the perfect balance of fresh lemon zest and juice in this silky, smooth homemade lemon curd. This versatile delight can enhance your favorite treats, whether you're topping scones, filling tarts, or simply spreading it on toast. Impress your guests and bring a zesty twist to your creations with this irresistible lemon curd recipe.
Servings 32
Calories 66kcal
Equipment
- Heavy bottom sauce pot
- Small Rubber Spatula
Ingredients
- 1 cup granulated sugar (200g)
- 3 lemons zested, rubbed in sugar
- 6 egg yolks (200g)
- ½ c lemon juice (160ml)
- ½ c unsalted butter (113g) cold
Instructions
- Separate the yolks from the whites. You can freeze the egg whites for later use in pavlova, meringue, etc. I like to serve this curd on top of a pavlova.
- Zest the lemons. Pulse the lemon zest and sugar together in a Cuisinart or Ninja to extract the oils from the zest. You can also use your fingers to rub the zest with the sugar if you do not have kitchen appliances.
- Juice the lemons until you have a half cup of lemon juice. Strain out the seeds.
- Strain egg yolks through a sieve into a pot to remove firm parts. Whisk yolks and sugar until light in color. Slowly stir in lemon juice.
- Heat on medium-low in a thick bottom sauce pot, while stirring constantly with a wire whisk until the mixture creates tiny bubbles and thickens. The curd is thick and ready when it coats the back of a spatula or spoon.
- Quickly remove the sauce pot from heat, add cubed, cold butter, and mix with a heat-safe rubber spatula until melted. The butter emulsifies and “bonds” the liquids together.
- Strain the completed curd mixture through a sieve to remove zest and to accomplish a smooth texture. The final curd will be creamy, tart, and truly lovely.
- Transfer the curd to a sealable container. If using an open bowl, cover the surface with plastic wrap to avoid a "skin" from forming on the surface.
Notes
- This recipe works for any citrus fruit: lemon, lime, grapefruit, blood orange, or orange.
- Bold(er) flavors: Lime, Passionfruit, and Lemon. I will include a recipe for making passionfruit curd in another post.
- Mild(er) flavors: Grapefruit, Orange, and Blood Orange
- Be sure to save the egg white for other recipes, particularly pavlova. Egg whites freeze well and can be thawed when ready to use.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 2mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg