The magic of homemade lemon curd lies in its perfect balance of bright citrus and creamy richness. As you stir the velvety mixture over gentle heat, you’ll see it transform into a glossy, thick curd with a sunshine-yellow hue. Each spoonful delivers a vibrant burst of lemon flavor that’s both tangy and sweet, with a smooth, melt-in-your-mouth texture. The process may require patience, but the payoff is a jar of pure sunshine that’s ready to elevate any treat with its lively zing and luxurious feel. Spread it, swirl it, or simply enjoy it by the spoonful—this lemon curd is irresistible.
Ingredients:
- 4 large egg yolks (save the whites for meringues or omelets)
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup unsalted butter, cubed and chilled
Instructions:
- Prep the Lemons: Begin by zesting one lemon to gather a tablespoon of zest. Set this aside, then juice the lemons until you have 1/2 cup of fresh lemon juice. Strain the juice to remove any pulp or seeds for a smooth curd.
- Mix Egg Yolks and Sugar: In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale in color. This step helps dissolve the sugar and prevents the curd from having a gritty texture.
- Add Lemon Juice and Zest: Slowly whisk the lemon juice and zest into the yolk and sugar mixture. Make sure to incorporate these ingredients well; the acid from the lemon juice will help cook the eggs gently, so a consistent texture is essential.
- Cook Over a Double Boiler: Set up a double boiler by placing the bowl over a pot of simmering water, making sure the water does not touch the bowl. Stir the mixture constantly with a rubber spatula to prevent the eggs from scrambling. Continue to cook for 10-15 minutes, or until the mixture thickens enough to coat the back of the spatula.
- Add the Butter: Once the curd has thickened, remove it from the heat. Gradually stir in the chilled butter cubes one at a time, allowing each piece to melt before adding the next. This step creates a creamy, smooth texture and enriches the curd’s flavor.
- Strain the Curd (Optional): For an ultra-smooth finish, pass the curd through a fine-mesh strainer into a clean bowl or directly into your storage jar. Straining removes any bits of zest or egg solids, giving you a velvety lemon curd.
- Cool and Store: Let the curd cool to room temperature before covering and refrigerating. Lemon curd thickens as it cools and can be stored in a clean, airtight jar in the refrigerator for up to two weeks.
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Tips:
- Use a non-reactive bowl (like glass or stainless steel) to avoid any metallic taste from the lemon.
- Constant stirring is key to prevent curdling, especially while cooking the curd in a double boiler.
- You can adjust the sweetness to taste by slightly increasing or decreasing the sugar.
This lemon curd is perfect as a topping for desserts, as a filling for pastries, or as a delicious spread for toast or scones. Enjoy your homemade lemon curd and the burst of fresh, zesty flavor it brings!
