Silky Lemon Curd
A silky, custard-like lemon curd with bright lemon flavor, balanced sweetness, and no need for a double boiler.
- Prep5 min
- Cook5 min
- Total10 min
- DifficultyEasy
- Servings4
This lemon curd is wonderfully smooth, with a custard-like consistency and a bright lemon flavor that's not too sour or too sweet. It's made on the stove over low heat, so no double boiler is needed.
The recipe uses three egg yolks, which pairs perfectly with recipes that call for three egg whites, like meringue-based desserts. Rubbing the sugar with lemon zest is a key step that really brings out the lemon aroma.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, rub the sugar and lemon zest together with your fingers until the sugar becomes fragrant and slightly moist. This releases the essential oils from the zest.
- In a small saucepan, combine the lemon-sugar mixture with the egg yolks. Whisk well to combine. Add the lemon juice, butter cubes, and a pinch of salt. Stir to mix.
- Place the saucepan over medium-low heat (or low heat if your stove is strong). Whisk occasionally while the butter melts, then whisk continuously but gently once the butter has melted. Cook until you see the first bubble appear (about 3–4 minutes). Continue whisking for 1 more minute, then remove from heat. The mixture should have a thick, custard-like consistency. If not, cook a little longer.
- Pour the lemon curd into a small bowl. If you notice any small lumps of cooked egg, strain the curd through a fine-mesh sieve. Immediately press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before using.
💡 Tips
- For a smoother curd, strain it even if you don't see lumps.
- Use this curd as a filling for cakes, tarts, or as a topping for pancakes and pavlova.
- Store leftover curd in the refrigerator for up to a week.
Inspired by a recipe from RecipeTin Eats