Lemon Curd
This Lemon Curd Recipe is silky smooth and sinfully delicious! Perfectly lemony with a buttery finish, you’ll likely want to put it on everything, not just your desserts!
Ingredients
- 1/2 cup (100g) granulated sugar
- 1 Tbsp (5g) fresh lemon zest
- 1/4 cup (60ml) fresh lemon juice 1 lemon should suffice for juice and zest
- 3 (45-50g) large egg yolks
- 1/4 cup (56g) unsalted butter cold
Instructions
- Add 1/2 c granulated sugar and 1 Tbsp lemon zest to a small/medium saucepan that is off the heat. Give the mixture a vigorous whisk.
- Add 3 large egg yolks to the saucepan and give the mixture another vigorous whisk until the mix has lightened in color.
- Pour in 1/4 c fresh lemon juice and whisk until combined.
- Place the saucepan over low/medium heat making sure to whisk constantly. Pay special attention to the edges of the saucepan, the curd would most likely burn here if anywhere. Whisk constantly until the mix thickens. You’ll know it’s done when it reaches a hollandaise sauce consistency. It will thicken even more in the refrigerator.
- Pull lemon curd off of the heat and mix in 1/4 c cold butter that has been cut into small pieces. Mix until butter has melted.
- (Optional) Pass the lemon curd through a kitchen sieve to get rid of any lemon zest.
- Place in an airtight container and let cool/thicken in the refrigerator for 1 hour. It will last in the fridge for up to 5 days.