Lemon Curd
The simplest homemade Lemon Curd, boasting a luscious texture and a perfect harmony of sweetness and citrusy zing. Be sure to review the step-by-step photos and expert tips provided above.
Ingredients
- 6 egg yolks
- 1 cup granulated sugar 200g
- 1/2 cup lemon juice minus 1 tablespoon, 100mL, freshly squeezed
- 2 tablespoons lemon zest finely grated (zest of two lemons)
- 1/2 cup unsalted butter cold and cubed
Instructions
- Separate the egg yolks from the whites. Preserve the egg whites by freezing them for later use or incorporate them into a Swiss meringue buttercream.
- Grate the lemon zest finely. For optimal flavor extraction, pulse the zest and sugar together in a food processor, though this step is optional.
- Extract the lemon juice until it amounts to approximately half a cup, ensuring that any seeds are strained out.
- Pass the egg yolks through a fine sieve into a saucepan, then gently whisk them. Add the sugar, whisking thoroughly until the mixture takes on a lighter hue. Gradually incorporate the lemon juice while stirring continuously.
- Set the saucepan over low heat, stirring constantly with a wire whisk. Continue until the mixture thickens, reaches the point of a slight simmer, and coats the back of a wooden spoon.
- Remove the saucepan from the heat and immediately add the cold butter, stirring until it melts completely and blends into the curd.
- If desired, strain the curd to remove any zest remnants or coagulated bits, ensuring an exceptionally smooth consistency.
- Transfer the curd to a sealed container or a bowl. If storing in a bowl, press plastic wrap directly onto the surface to prevent the formation of a skin.
Notes
Always use freshly squeezed lemon juice for optimal flavor; bottled varieties are excessively acidic and can negatively impact the taste.
The curd is ready once it visibly thickens and adheres to the back of a spoon.
Constant whisking is essential to prevent the eggs from scrambling; do not cease stirring until the curd is removed from the heat.
Maintain a low temperature to avoid overheating the eggs, which can cause curdling. If your stove lacks a sufficiently low setting, consider using a double boiler for gentle heating.
For proper setting, allow the curd to cool entirely before using it as a cake filling.
Placing a layer of plastic wrap directly on the surface while cooling will prevent an undesirable skin from forming.
Chilling in the refrigerator will further thicken the curd, achieving the ideal consistency.
Storage: Refrigerate for up to one week or freeze for a maximum of three months.
The curd is ready once it visibly thickens and adheres to the back of a spoon.
Constant whisking is essential to prevent the eggs from scrambling; do not cease stirring until the curd is removed from the heat.
Maintain a low temperature to avoid overheating the eggs, which can cause curdling. If your stove lacks a sufficiently low setting, consider using a double boiler for gentle heating.
For proper setting, allow the curd to cool entirely before using it as a cake filling.
Placing a layer of plastic wrap directly on the surface while cooling will prevent an undesirable skin from forming.
Chilling in the refrigerator will further thicken the curd, achieving the ideal consistency.
Storage: Refrigerate for up to one week or freeze for a maximum of three months.