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Lemon Curd


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

zest and juice of 4 lemons
1 cup (8 oz) unsalted butter, chopped
1 1/2 cup (12 oz) sugar
4 large eggs


Bring lemon juice, zest, and butter to a boil in a medium stainless steel pot.


Whisk eggs and sugar together in a bowl until some of the grittiness goes away.


Temper eggs with boiling lemon juice mixture.


Return mixture to pot and bring to a boil. Whisk continuously, on medium-high heat.


Heat until thick. Continue cooking for five minutes after lemon curd has come to a boil.


Pass lemon curd through a sieve and into a glass or stainless steel bowl; place a larger bowl full of ice underneath the bowl of curd, to cool it quickly.


Curd can be stored in the fridge for up to 2 weeks or in the freezer for months.


Pairs Well With


Notes

My pastry class instructor taught us this lemon curd recipe, and I've never tasted a curd so sweet yet tart, lemony, fresh, and delicious! Tastes great on scones, or fill a baked pâte sucrée tart shell and top with a scorched Swiss meringue.

The most important ingredient in this recipe is the lemon - only use fresh lemons.

I prefer to use a scale to measure my ingredients for a precise recipe, so I've included the weights for each item.

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