Tangy and very lemony, this lemon curd will be a perfect filling for Lemon Cupcakes, Lemon Meringue Pie or even just to use a sauce for ice cream.
Very easy and pretty fast to make, this lemon curd recipe will become your “go to” lemon curd recipe.
Lemon Curd
Tangy and very lemony, this lemon curd will be a perfect filling for Lemon Cupcakes, Lemon Meringue Pie or even just to use a sauce for ice cream.
Servings: 1 cup
Calories: 1358kcal
Equipment
- Sauce pan
- Metal bowl
Ingredients
- 4 large yolks
- 134 grams (⅔ cup) granulated sugar
- 1 tablespoon lemon zest
- 80 ml (⅓ cup) freshly squeezed lemon juice
- ⅛ teaspoon salt
- 86 grams (6 tablespoons) unsalted butter, softened to room temperature
Instructions
- Fill sauce pan with a cup of water and bring to boil. Turn to low and keep at a simmer.
- Whisk egg yolks, granulated sugar, lemon zest, lemon juice and salt into a metal bowl.
- Place over the sauce an with boiling water. Make sure that the water is not touching the bottom of the metal bowl. There needs to be an empty space between water and the bowl.
- With a metal or silicon whisk, constantly whisk the ingredients, while the curd cooks. Whisk until the mixture becomes thick. It will take about 10 minutes. If the curd does not thicken, turn up the heat and continue whisking constantly, to prevent the eggs from curdling.
- Remove the pan from heat. Remove the bowl with the thickened curd.Add the butter to the curd and mix well until combined.
- Pour the curd into a jar or bowl. Cover with a plastic wrap, and press the plastic wrap on top, so it touches the top of the curd. This prevents the curd from forming a skin.The curd will continue to thicken as it cools. Once the curd has cooled down, the plastic wrap can be removed.
- You can store the curd in a closed container or jar, in the fridge, for up to 10 days.
Notes
The egg white can be used to make Swiss meringue cream, buttercream, cookies and so on.
