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Lemon Curd
A delicate and aromatic citrus cream made with whole eggs, no starch added. Perfect as a standalone dessert or a filling for baked goods.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Prepare the zest and juice.
In a saucepan or bowl, combine the eggs, sugar, lemon juice, zest, and a pinch of salt. Whisk until smooth.
Place the saucepan over low heat or use a double boiler. Whisk constantly so the eggs don't scramble.
The mixture should thicken to the consistency of a pourable sauce—it will start leaving a trail on the whisk. This usually takes 8–12 minutes. Do not bring to a boil!
Remove from heat and add the cold cubed butter. Stir until fully incorporated into a smooth, glossy emulsion.
Strain (optional). If you want a perfectly silky curd without any bits of zest or cooked egg white, pass it through a fine-mesh sieve.
Transfer the curd to a clean jar. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Cool completely at room temperature, then chill in the fridge for at least 2 hours.
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