Print
Lemon Curd
Sweet and tart, yet rich. Balanced and smooth. Lemon Curd is like dreamy sunshine in a bowl.
Prep Time 30 minutes
Ingredients
- 2 egg yolks
- 1 egg
- 3/4 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup butter, cut into cubes
- zest of 1/2 lemon, or about 1 tsp (Optional)
How To Make This Recipe
-
Whisk together the egg yolks, egg and sugar in the top of a double boiler or in a heat-proof bowl. Stir in the lemon juice. Place over a pan of water at a high simmer and stir for about ten minutes. During this time the sunny yellow mixture will thicken. Add the butter, a few cubes at a time, and stir in until incorporated. This should take another five minutes.
-
Take the top vessel off the pan of water and carefully dry the bottom before proceeding (you don't want water to drip into the curd). Pour the curd through a fine mesh strainer into a bowl set on a cooling rack. If using the lemon zest, stir it in now. Let cool for about 10 minutes, then cover with waxed paper or plastic wrap, pressing it onto the surface of the curd and up the sides of the bowl, so no air can get in. Chill.
-
Keep refrigerated in a lidded jar or other well-sealed container for up to two weeks (if it lasts that long).