How to make Lemon Curd
Takes 75 minutes | Serves 10 |
A tangy and smooth lemon curd perfect for desserts or spreads.
Ingredients
- 4 pcs large egg yolks
- 134 g granulated sugar
- 1 tbsp lemon zest
- 80 ml fresh lemon juice
- 0.125 tsp salt
- 85 g unsalted butter, softened to room temperature and cut into pieces
Steps
- Fill the bottom pot of your double boiler with 1–2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
Nutritional Information
700 calories per serving