Lemon Curd (Printable Version)
Silky lemon curd whisked over a double boiler until glossy; cool and jar for scones, cakes, or yogurt.
# What You Need:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed
→ Citrus
03 - 3 large lemons, zest and juice (about 1 tablespoon zest, 1/2 cup juice)
→ Pantry
04 - 1 cup granulated sugar
# How-To:
01 - In a heatproof mixing bowl, whisk together eggs and granulated sugar until the mixture is uniform and pale.
02 - Incorporate the lemon zest and strained lemon juice into the egg-sugar mixture, whisking to blend.
03 - Position the bowl over a saucepan filled with gently simmering water, ensuring the bottom of the bowl does not touch the water.
04 - Continuously whisk the mixture over the simmering water until it thickens to a custard-like consistency and coats the back of a spoon, approximately 8 to 10 minutes.
05 - Remove the bowl from heat and immediately add butter cubes, whisking until fully melted and mixture is glossy and smooth.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to ensure a velvety texture. Allow to cool slightly.
07 - Transfer the cooled lemon curd into sterilized jars. Store in the refrigerator for up to two weeks.
# Expert Tips:
01 -
- The tangy sweetness feels like a burst of sunshine in every bite, and it&aposs nearly foolproof with a gentle hand on the heat.
- It keeps beautifully in the fridge, ready to perk up desserts, breakfast, or an afternoon snack whenever you crave something special.
02 -
- If the heat is too high, you risk curdling the eggs—keep the water at a gentle simmer and always keep whisking.
- Straining at the end isn&apost optional&mdashit makes all the difference for an elegant, lump-free curd.
03 -
- Always keep whisking&mdashpausing, even for a moment, can create lumps.
- I like to strain the curd twice for a custard-like finish&mdashit takes minutes but makes a world of difference.