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Lemon Curd Recipe

Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Stir in the lemon zest. Cover immediately so a skin doesn't form, and let cool. The lemon curd will continue to thicken as it cools.

Lemon Curd can be stored in the refrigerator for up to a week.

Makes about 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)  of heavy whipping cream and fold it into the lemon curd.

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Lemon Curd Recipe:

3 large (150 grams) eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml/grams) freshly squeezed lemon juice (2-3 lemons)

4 tablespoons (55 grams) unsalted butter, at room temperature

1 tablespoon (5 grams) finely shredded lemon zest (outer yellow skin of lemon)