Lemon Curd
Bright and tangy lemon flavor, with the perfect amount of sweetness. This lemon curd is pure sunshine.
Ingredients
- 2 tbsp lemon zest
- ⅔ cup sugar
- 6 egg yolks
- ⅔ cup lemon juice
- 1-2 pinches salt
- 8 tbsp cold salted butter cut into tablespoon sized pieces (if using unsalted, add 1/4 tsp of salt to the recipe and omit the 1-2 pinches)
Instructions
Instructions
- Rub together the sugar and lemon zest in a medium sized heavy bottom sauce pan, and then thoroughly whisk in the egg yolks.
- Add the lemon juice and salt, and whisk vigorously to thoroughly combine the ingredients.
- Begin cooking the lemon curd over medium low heat, whisking constantly. (Do not use aluminum or unlined copper pots or whisks. If only aluminum/copper pots are available, see double boiler note below)
- Continue whisking, and keep a close eye on the curd making sure to whisk all sections of the pot evenly. The curd changes quickly once it starts to reach the desired temperature.
- Cook the curd until it's temperature reaches 175℉ and has thickened to the point it can coat the back of a spoon.
- Remove the curd from heat and stir in the cold butter pieces until melted.
- Strain the curd through a sieve, and cover with plastic wrap making sure the plastic wrap is making contact with the surface of the curd to avoid it forming a skin while cooling.
- Allow the curd to chill in the fridge for 2 hours before using.
Notes
-If you do not have a heavy bottomed, non aluminum sauce pan, use the double boiler method to cook your curd. Boil one inch of water in the medium sauce pot, and cook the curd in a heat proof medium sized bowl placed overtop the pot.
-If keeping the zest in the curd is important to you, I recommend using the double boiler method as an extra precaution to avoid having any small bits of egg yolk cook while you prepare the curd, and skip the step at the end where you put the curd through the mesh seive.
Tried this recipe?Let us know how it was!