Delicious Lemon Curd
A Spoonful of Lemon Heaven!
Ingredients
- 4 eggs
- 2/3 cup (140g) sugar
- 2 tablespoon lemon zest
- 3/4 cup (200ml) freshly squeezed lemon juice (3 large lemons for both zest and juice)
- 80 g unsalted butter, cut into small pieces
Instructions
- In a medium heatproof bowl, place eggs, sugar, lemon zest, and juice. Whisk to combine.
- Place the bowl over a saucepan of simmering water (bain-marie).
- Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes).
- Check your thermometer. Heat to about 170F/75C to cook the eggs.
- Remove from heat and immediately strain mixture through a sieve.
- Add butter and whisk until completely melted and incorporated, and mixture is smooth.
- Press a piece of plastic wrap directly onto the surface (to prevent a skin from forming). Cover and refrigerate for at least 4 hours.
Notes
Lemon curd is usually all gone in less than a week in my household; but for what it's worth - those who might want to make ahead, lemon curd can be kept in an airtight container in the fridge for up to a week, or it can be frozen for up to 1 month. To thaw, place overnight in the fridge. Watch recipe video above and try it with my luscious lemon cake and easy lemon ice cream cake :)