Lemon curd is a rich, tangy, and velvety spread perfect for adding a burst of citrus flavor to desserts, pastries, and breakfast treats. Whether you’re filling cakes, tarts, or simply spreading it on toast, this zesty curd offers a balance of sweetness and tartness that elevates any dish.
Ingredients:
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cut into small pieces
- Pinch of salt
Instructions:
- Whisk the Egg Yolks and Sugar: In a medium-sized heatproof bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
- Add Lemon Juice and Zest: Stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt until well combined.
- Cook the Mixture: Place the bowl over a saucepan of simmering water (double boiler method). Stir constantly with a whisk or rubber spatula to prevent curdling. Cook for 10-15 minutes until the mixture thickens and coats the back of a spoon.
- Add the Butter: Remove the bowl from heat. Gradually whisk in the butter, a few pieces at a time, until fully melted and incorporated. The curd will become silky and smooth.
- Strain and Cool: For an extra smooth texture, strain the lemon curd through a fine-mesh sieve to remove any zest and egg solids. Transfer the curd to a clean jar or bowl and let it cool at room temperature. Once cooled, cover and refrigerate.
Storage:
Lemon curd can be stored in an airtight container in the refrigerator for up to two weeks.
Enjoy this luscious lemon curd spread on scones, pancakes, or as a filling for tarts and cakes!
