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Lemon Curd

Lemon Curd — a recipes for dessert recipe, 6 ingredients, about 20 min.

20 min · Recipes for dessert

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup (120 ml) lemon juice
  • 2 tablespoons freshly-grated lemon zest
  • ⅓ cup (80 g) white granulated sugar
  • 3 eggs
  • ¼ cup (60 ml) unsalted butter
  • 1 pinch salt (optional, to bring out sweetness and flavor of finished product)
Make it lactose-friendly
  • ¼ cup (60 ml) unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut the butter into small chunks.
  2. Put eggs, zest, sugar, and salt into saucepan.
  3. Whisk ingredients in pan until frothy and light in color (1–2 minutes).
  4. Add lemon juice and whisk for 30 seconds.
  5. Add butter chunks.
  6. Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
  7. Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
  8. If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
  9. Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
  10. Refrigerate to thicken the product further. Store in the refrigerator.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0