Lemon Curd
Lemon curd is a rich, bright, and zesty topping for everything from biscuits to cakes!
Ingredients
- ½ cup (113 grams) unsalted butter , cut into cubes
- 1 cup (200 grams) granulated sugar
- 1 cup (227 grams) freshly squeezed lemon juice , about 3-4 lemons
- Zest of 3 lemons
- 10 large egg yolks
Equipment
Instructions
- Add butter, of the sugar, lemon zest, and lemon juice to a saucepan and bring to a simmer, stirring occasionally.½ cup (113 grams) unsalted butter, 0.5 cup (100 grams) granulated sugar, Zest of 3 lemons, 1 cup (227 grams) freshly squeezed lemon juice
- In another bowl, combine the egg yolks with the remaining sugar. Slowly add the hot lemon juice mixture into the egg yolk mixture, whisking continuously. When fully combined, return the mixture to the saucepan and continue to cook over medium heat until thickened and the whisk leaves a trail in the curd.10 large egg yolks, 0.5 cup (100 grams) granulated sugar
- Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg lumps. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving.
- Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for up to 3 months, thaw in the fridge before using.
Video
Notes
Makes 3 total cups of lemon curd.
Calories: 740kcal, Carbohydrates: 74g, Protein: 10g, Fat: 47g, Saturated Fat: 25g, Trans Fat: 1g, Cholesterol: 732mg, Sodium: 34mg, Potassium: 160mg, Fiber: 1g, Sugar: 69g, Vitamin A: 1816IU, Vitamin C: 31mg, Calcium: 92mg, Iron: 2mg
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