Lemon Curd
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Lemon Curd is a dessert recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 cup cane sugar (or white granulated sugar)
- 3/4 cup freshly-squeezed lemon juice + 2 tablespoons lemon zest
- 1/4 teaspoon fine sea salt
- 2 large eggs + 4 large egg yolks
- 6 tablespoons unsalted cold butter, cut into small pieces
Method
Leave Beat all of the ingredients except butter in a small saucepan or double boiler until evenly combined. Leave over a medium burner, whisking constantly, until the mixture reaches 170°F. (This is the temperature at which it will thicken. If you don't have a thermometer, the consistency of the mixture should coat the back of a wooden spoon.)
Tip in butter. Lift the pan from the heat. Immediately add in the butter and whisk until melted and evenly combined.
Strain (skippable). If you would like your lemon curd to be extra smooth (especially if you notice that any small bits of eggs have scrambled while cooking), strain the mixture through a fine mesh strainer.
Chill. Move the lemon curd to a heat-safe jar or bowl. Press a layer of parchment (lightly misted with cooking spray) or plastic wrap directly onto the surface of the lemon curd, which will prevent a film from forming. Refrigerate for at least 1 hour or until chilled.
Plate Plate and enjoy! Leftover lemon curd can be refrigerated in a sealed container for up to 1 week.
