Ingredients
Egg Mixture
- 3 egg yolks
- 1 whole egg
Flavoring and Sweeteners
- 3/4 cup sugar
- 1/2 cup lemon juice
- Zest of 2 lemons
Fat
- 4 tablespoons unsalted butter (cut into small cubes)
Instructions
- Combine Eggs: In a small saucepan, whisk together the 3 egg yolks and 1 whole egg until fully combined and smooth.
- Add Sugar and Lemon: Gradually pour in the sugar, lemon juice, and lemon zest while whisking continuously until the mixture is creamy and well incorporated, about one minute.
- Cook Custard: Place the saucepan over medium heat and whisk constantly to prevent curdling. Continue cooking until the custard thickens enough to coat the back of a wooden spoon, approximately 8-10 minutes.
- Incorporate Butter: Remove the pan from heat and stir in the unsalted butter cubes one at a time, allowing each to melt fully before adding the next to achieve a smooth, glossy texture.
- Strain and Chill: Strain the curd through a fine sieve into a bowl or jar to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least one hour to set and chill.
Notes
- Use fresh lemons for the best flavor and zest carefully to avoid the bitter white pith.
- Whisk constantly while cooking to prevent the eggs from scrambling.
- Straining ensures a silky smooth curd without any cooked egg bits.
- Store the lemon curd in the refrigerator and consume within one week.
- Lemon curd can be used as a spread, dessert filling, or topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
