Lemon Curd
This recipe yields a creamy lemon curd that works great sandwiched between cookies or spread on toast, or even as a filling for layer cakes and lemon bars.
Servings: 2 cups
Calories: 39kcal
Ingredients
- 170 mL fresh lemon juice
- 200 grams granulated sugar
- 8 large egg yolk(s)
- 150 grams unsalted butter cut into pieces
Instructions
- In a medium saucepan, combine the lemon juice with half the granulated sugar. Set on a burner on medium–high heat.
- Meanwhile in a medium heatproof bowl, whisk together the egg yolks with the rest of the sugar. Whisk vigorously until the mixture turns a very pale, light yellow. Set aside.
- Place another bowl with a strainer over top next to the stove, and have the chopped butter ready on a plate close by as well. Have a heatproof spatula ready too. Do all this before going any further.
- When the lemon juice just comes to a boil, take the pot off the burner and pour the juice over the sugary egg mixture. Whisk to temper the eggs and combine all the ingredients together. Pour the mixture back into the saucepan and return the pot back onto the burner. Whisk the mixture over medium–low heat until it is thick enough to coat the back of a spoon and clings to it. You can use a thermometer to monitor the temperature: a properly cooked lemon curd is cooked to 77ºC and 93 ºC (170 ºF to 200 ºF).
- After the curd has reached the right set and temperature, immediately take the pot off the burner and turn it off. Drop the butter into the saucepan, whisking constantly.
- When all the butter has melted into the curd and disappeared, transfer it to the strainer set over a bowl. Collect the curd in the bowl, then cover with cling film pressed directly on the surface to protect it from the air. Chill overnight.
Notes
- For the brightest, best flavour, please use freshly squeezed lemon juice from fresh lemons
- Do not substitute the lemon juice sold in bottles at the grocery store! It won't yield the same flavour or colour.
- You can also add lemon zest along with the juice. Make sure to strain the curd to remove the bits of zest which will ruin the smooth texture of the curd otherwise.
- For a thicker lemon curd, I have brought it up to a boil, but there is more risk of lumps of cooked egg.
- Beware of the material of your bakeware and cookware. Use high-quality stainless steel to avoid imparting a metallic flavour to your curd.
- Calories calculated per teaspoon of curd.
Nutrition
Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 2mg | Potassium: 10mg | Fiber: 0.02g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg
