Lemon Curd
Lemon curd is a bright and tangy spread that adds a refreshing twist to many desserts. Simple to make with just a few ingredients, it enhances toast, pastries, and cakes with its zesty flavor.
Ingredients
Main Ingredients
- 3 tbsp caster sugar (superfine sugar or regular granulated sugar)
- 1 tbsp lemon zest Use fresh lemons for the best flavor.
- ΒΌ cup lemon juice
- 3 egg yolks egg yolks (from the eggs used in the meringue) Use just yolks for a richer texture.
- 50 g unsalted butter, cut into 1 cm / 1/2" cubes
- 1 pinch salt
Instructions
Making Lemon Curd
- In a small bowl, rub the sugar and lemon zest together using your fingers to enhance the lemon flavor.
- In a small saucepan, add the lemon sugar and egg yolks. Whisk them together until combined, then add the lemon juice, butter, and salt, mixing well.
- Place the saucepan over medium heat and let the butter melt while whisking occasionally.
- Once the butter has fully melted, whisk consistently until the mixture starts to bubble. Whisk for an additional minute, then remove from heat.
- Pour the lemon curd into a small bowl, straining if necessary, and cover with cling wrap touching the surface to prevent a skin from forming. Cool for 30 minutes, then refrigerate for 1 hour before using.
Notes
To store lemon curd, place it in an airtight container in the refrigerator for up to one week. It can also be frozen for longer storage. Adjust sugar based on taste preferences, and consider flavor variations with lime, orange, or herbs like lavender or mint.