Ingredients
Dry & Dairy Ingredients
- 1-1/2 cups granulated sugar
- 8 tablespoons unsalted butter (1/2 cup, at room temperature)
- 4 large eggs (at room temperature)
- 1/8 teaspoon salt
Citrus Ingredients
- 4 large lemons (for zest and 1/2 cup juice)
Instructions
- Prepare: Remove eggs and butter from the refrigerator to bring them to room temperature. This ensures proper mixing and texture in the final lemon curd.
- Extract Lemon Zest and Juice: Use a zester to carefully remove 3 tablespoons of zest from the outer yellow part of the lemons, avoiding the bitter white pith underneath. Then, juice the lemons using a citrus juicer to yield 1/2 cup of fresh lemon juice.
- Make Lemon Sugar: Combine the granulated sugar and lemon zest in a food processor. Pulse 15 to 20 times until the zest is finely incorporated into the sugar, creating a fragrant lemon sugar mixture. Transfer this to a large mixing bowl or the bowl of a stand mixer.
- Mix in Butter: Add the room temperature butter to the lemon sugar. Using a hand mixer or the whisk attachment of a stand mixer, beat the mixture for 2 to 4 minutes until it becomes light, fluffy, and creamy. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time, mixing briefly after each addition to combine without overbeating. Add the salt and the freshly squeezed lemon juice. Mix just until everything is combined to keep the mixture smooth.
- Thicken the Curd: Pour the mixture into a medium saucepan and cook over low heat. Stir constantly with a rubber spatula for 10 to 15 minutes or until the curd thickens to a custard-like consistency and reaches 170°F on a candy thermometer. This temperature ensures proper setting of the curd.
- Strain and Store: Pour the hot lemon curd through a fine mesh sieve into an airtight container. Use a spatula to press the curd through, removing any cooked egg bits for an extra smooth texture.
- Chill: Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour, preferably 8 hours, to allow the flavors to meld and the curd to fully set before serving.
Notes
- Bringing eggs and butter to room temperature helps achieve a smoother, creamier lemon curd.
- Be careful when zesting lemons to avoid the white pith, which is bitter and can affect the flavor.
- Cooking the curd to at least 170°F is essential to properly thicken and set the curd; undercooking may result in a runny texture.
- Straining the curd ensures a silky, lump-free consistency.
- Storing with plastic wrap touching the surface prevents a skin from forming on top.
- Lemon curd can be stored in the refrigerator for up to two weeks or frozen for longer storage.
- Prep Time: 15 minutes (plus 8 hours chilling time)
- Cook Time: 15 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
