Lemon Curd Recipe
Silky lemon curd with a bright lemon flavor and perfectly spreadable texture.
Servings: 1 cup
Ingredients
- 4 (4) Egg Yolks
- 150 g (¾ cup) Granulated Sugar, (Caster Sugar)
- 2 (2-3) Lemons, unwaxed
- 1 pinch (1 pinch) Salt
- 70 g (5 tablespoon) Unsalted Butter, cold
Instructions
- Zest the lemons until you have roughly 1½ tablespoons of lemon zest, then squeeze them until you have 80ml (⅓ cup) lemon juice. Strain the juice to remove any seeds or pulp.
- Rub the lemon zest into the sugar with your fingers until it is all combined and smells lovely and lemony. This releases the natural oils for a more vibrant lemon flavor.
- Put the lemon sugar, egg yolks, and salt into a medium saucepan and whisk together until smooth.
- Gradually whisk in the lemon juice a little at a time - this stops the acid from scrambling the eggs and will help to make a smoother curd.
- Put the saucepan over medium heat, whisking constantly (but not vigorously) until the mixture thickens enough that it falls from the whisk in thick ribbons (5-10 minutes). Don't let it boil. You'll know it's ready when the curd can coat the back of a spoon and you can draw a line through it without it filling back in.
- Remove from the heat and whisk in the butter, a little at a time, whisking in between until completely incorporated. Adding the butter cold helps to rapidly cool the curd and stop it from cooking any further. It will look runny while it's warm, but it will thicken up as it cools.
- Pass the lemon curd through a fine-mesh strainer and into a jar or airtight container.
- Let it cool, then refrigerate for at least 2 hours.