Lemon Curd
Homemade lemon curd is simple and quick to make, taking less than 20 minutes. It boasts a silky, smooth texture and is bursting with lemony goodness
Equipment
- Double Boiler
Ingredients
- 4 egg yolks
- 1/2 cup lemon juice fresh squeezed from about 2 lemons
- 1 cup sugar
- 1 tablespoon lemon zest about 2 lemons
- 1/8 teaspoon salt
- 6 tablespoon butter cubed
Instructions
- Prepare the Double Boiler: Place the bottom of a double boiler on the stove with several inches of water and bring to a boil.
- Mix Ingredients: In the top of the double boiler (or a stainless steel or heatproof glass bowl that fits snugly over the pot without touching the water), combine egg yolks, lemon juice, lemon zest, sugar, and salt.
- Cook the Mixture: Cook the egg mixture over the boiling water, stirring regularly, until it thickens to the consistency of Greek yogurt, about 10 minutes.
- Add Butter: Remove from heat and stir in the butter until smooth.
- Cool and Store: Transfer the curd to a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Chill until ready to use.
- Storage: Lemon curd will keep for 1-2 weeks in the fridge or can be frozen for longer storage.
Notes
•Cube the butter into small pieces to make it easier to incorporate.
•If you don’t have a double boiler, use a bowl that fits snugly over a large pot without touching the water.
•To avoid a film forming, place plastic wrap directly on the surface of the lemon curd while it cools, then store it in an airtight container.