Homemade Lemon Curd
Lemon zest is rubbed into sugar, then cooked with lemon juice, egg yolks, and butter into a silky, tangy curd that thickens as it chills.
Equipment
- Small heavy saucepan
- Whisk
- Fine Mesh Strainer
- zester
- Plastic wrap
Ingredients
Main Ingredients
- 3 tbsp superfine sugar or regular granulated sugar
- 1 tbsp lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 3 large egg yolks
- 3 ½ tbsp unsalted butter cut into 1/2 inch cubes
- 1 pinch kosher salt
Instructions
Cooking
- Scent the sugar. Rub the sugar and lemon zest together until damp and fragrant.
- Combine. Whisk the lemon sugar and egg yolks in a saucepan, then add the juice, butter, and salt.
- Melt. Heat over medium, whisking now and then, until the butter melts.
- Thicken. Whisk constantly 3 to 4 minutes until thick, bubbling gently, and 160 degrees F, then whisk 1 minute more and remove from the heat.
- Strain. Press the curd through a fine mesh strainer into a bowl.
- Chill. Cover the surface with plastic wrap, cool 30 minutes, then refrigerate at least 1 hour.
Notes
Substitutions: Lime or orange juice can replace the lemon juice, and extra sugar makes a sweeter curd.
Tips: Use a heavy saucepan, whisk constantly, and strain for a smooth finish.
Storage: Refrigerate in an airtight jar for up to 1 week or freeze for up to 3 months.