Ingredients
Ingredients
- 1 cup granulated sugar (200g)
- 2 tablespoons lemon zest (from 2 lemons)
- 6 large egg yolks
- 7 tablespoons lemon juice (100mL), strained
- ½ cup unsalted butter, cold and cubed (113g)
Instructions
- Zest the lemons: Use a zester or grater to zest two lemons. For enhanced flavor, pulse the lemon zest and sugar together in a food processor to extract the oils, though this step is optional.
- Juice the lemons: Juice the lemons until you have about 7 tablespoons (100mL) of juice, making sure to strain out any seeds.
- Prepare the egg yolk mixture: Strain the six egg yolks into a pot and lightly whisk them with a wire whisk. Gradually whisk in the sugar and continue stirring until the mixture becomes lighter in color. Slowly add the lemon juice while stirring.
- Cook the curd: Place the pot on low heat and stir constantly with the wire whisk. Cook until the mixture thickens, just starts to bubble, and coats the back of a wooden spoon—this usually takes several minutes. Be careful to avoid overheating or scrambling the eggs.
- Add the butter: Remove the pot from heat. Add the cold, cubed butter and stir until fully melted and incorporated, giving the curd a smooth, rich texture.
- Optional straining: For an ultra-smooth lemon curd, strain the mixture through a fine mesh sieve to remove any bits of zest or egg.
- Store the curd: Transfer the lemon curd to a sealable container or bowl. If using a bowl, cover the surface with plastic wrap directly touching the curd to prevent a skin from forming. Chill for at least 2 hours before serving.
Notes
- Ensure constant stirring during cooking to prevent the eggs from curdling.
- Use fresh lemons for the best flavor.
- Store refrigerated and consume within 1-2 weeks.
- This lemon curd can be used as a spread, dessert filling, or topping.
- For a zestier taste, fine chop some zest and add after cooking but before chilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
