Lemon Curd Recipe
Lemon curd is an incredibly easy to make recipe that is unbelievably versatile in the kitchen. Use curd for a spread on scones, as a tart filling, a cake filling or the base for a feathery lemon mousse. This recipe makes about 3 cups of curd.
servings
Ingredients
- 12 oz granulated sugar (1 ½ cups)
- 3 large eggs
- 4 oz lemon juice (½ cup, about 3-4 lemons)
- finely grated zest from all the lemons
- ⅛ teaspoon salt
- 3 oz unsalted butter (cut into 1" chunks)
Instructions
- Thoroughly whisk together 12 oz granulated sugar and 3 large eggs in a medium saucepan. Add 4 oz lemon juice, finely grated zest from all the lemons and ⅛ teaspoon salt.
- Place 3 oz unsalted butter in a medium sized bowl. Put a fine mesh sieve over the bowl and keep it near the stove.
- Heat the egg/juice mixture over medium heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
- Cook until the curd just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
- Immediately remove from the heat and pour through the sieve over the butter.
- Stir until the butter is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool to room temperature before putting in the refrigerator.
- Refrigerate until chilled and set.
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Notes
To stabilize the curd with gelatin: Bloom 1 ½ teaspoons gelatin powder in 2 tablespoons cold water in a medium size bowl. Place the butter on top of the bloomed gelatin. Strain the cooked curd over the butter and gelatin.
For Lime, Orange or Grapefruit Curd use:
- 1/2 cup of juice (about 3-4 limes, 2-3 oranges, 1 grapefruit)
- 1 1/4 cup (10 oz) granulated sugar
- Zest from the fruits
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