Ingredients
Ingredients
- 200 grams granulated sugar
- 2 teaspoons cornstarch (optional, for thicker curd)
- 2 tablespoons lemon zest (from 2 large lemons)
- 2 large eggs
- 2 large egg yolks
- 125 grams/ml fresh lemon juice (about 2-3 lemons)
- 1/4 teaspoon fine sea salt
- 113 grams unsalted butter (European style preferred, softened and cut into 1/2-inch chunks)
Instructions
- Prepare setup: Place a medium-sized bowl fitted with a fine mesh metal sieve near your stove to strain the curd once cooked.
- Mix sugar and cornstarch: Pour the granulated sugar into a heavy bottom saucepan and stir in the cornstarch until fully dispersed.
- Optional bain-marie method: For gentle cooking, you can use a heatproof bowl placed over a pot of shallow boiling water, ensuring the water does not touch the bowl. Cook as normal but expect slightly longer cooking time.
- Add lemon zest: Zest two large lemons directly into the sugar mixture. Massage the zest into the sugar with your fingertips to release oils and boost citrus flavor.
- Combine eggs and lemon juice: Whisk in the two whole eggs and two egg yolks until the mixture lightens and becomes foamy. Add in the fresh lemon juice and sea salt, then whisk again until smoothly combined.
- Cook the curd: Place the saucepan over medium heat, stirring constantly with a whisk. Cook for 5-7 minutes until the mixture thickens enough to coat the back of a spoon and holds a clear line made by your fingertip. An instant-read thermometer should show 170°F (72°C) to ensure proper thickening and safety.
- Strain curd: Remove from heat immediately and pour the curd through the fine mesh sieve into your prepared bowl, removing any cooked egg bits or zest pieces for a smooth finish.
- Add butter: While the curd is still hot, whisk in the softened butter chunks until fully melted and the curd becomes glossy and smooth.
- Store and chill: Transfer the lemon curd to a heatproof glass container with a lid or a bowl covered with plastic wrap pressed onto the surface to avoid skin formation.
- Chill: Refrigerate the curd for at least 2 hours to allow it to thicken before serving or using in recipes.
Notes
- Using European style butter (82% fat) is preferred for a richer and smoother curd.
- Cornstarch is optional but helps create a thicker, more stable curd.
- The bain-marie method provides gentle heat to avoid curdling but may increase cooking time slightly.
- Press plastic wrap directly onto the curd surface if not transferring to a container with a lid to prevent skin forming.
- Store lemon curd refrigerated and consume within 1-2 weeks for best freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert Spread
- Method: Stovetop
- Cuisine: British/Western
