Ingredients
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon lemon zest (finely grated)
- ½ cup fresh lemon juice
- 8 tablespoons cold butter, cut into small cubes
Instructions
- Whisk egg yolks and sugar: Add the egg yolks and sugar to a medium saucepan and whisk vigorously for 1 minute, until the mixture lightens and thickens slightly.
- Add lemon zest and juice: Stir in the lemon zest and fresh lemon juice, whisking until fully combined.
- Heat mixture gently: Place the saucepan over very low heat (between medium-low and low) and whisk continuously. The mixture will gradually warm, thicken, and become slightly frothy.
- Add butter gradually: After about 2 minutes, start adding the cold butter cubes a few at a time while whisking constantly to avoid burning the curd.
- Continue cooking: Once all butter has melted, keep whisking and cook for another 5–8 minutes on low heat. Do not let the mixture boil to prevent curdling.
- Strain and cool: Remove from heat and strain the curd through a fine-mesh sieve for a silky texture. Transfer to a jar, press plastic wrap onto the surface to prevent a skin from forming, and allow to cool completely before storing.
Notes
- Use freshly squeezed lemon juice and finely grated lemon zest for the best flavor.
- Keep the heat very low during cooking to avoid scrambling the eggs.
- Straining the curd produces a smoother texture, but this step is optional.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- Allow curd to cool completely before sealing to prevent condensation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
