Video
Easy Lemon Curd
Smooth and silky lemon curd that's tart and not too sweet with loads of lemon flavor and all made in one pot. This is an easy no-fuss recipe!
Ingredients
- 6 tablespoon 75g granulated sugar
- zest of one lemon
- 2 large eggs (or 1 large egg *see ingredient notes in the post above*)
- 1 large egg yolk (or 2 egg yolks *see ingredient notes in the post above*)
- 6 tablespoon 90ml lemon juice
- 4 tablespoon 56g salted butter, cut into small pieces
Instructions
- Combine sugar and lemon zest in a saucepan and back of a spoon or your fingertips to rub the zest into the sugar. This will coat the sugar crystals with fragrant oils from the lemon peel, adding a whole new dimension of intense lemon flavour to this curd.
- Add the whole egg(s) and extra egg yolk(s) to the saucepan with the lemony sugar and whisk until smooth. Mix in lemon juice.
- *you can use 1 or 2 whole eggs and then 2 or 1 egg yolks depending on your preference for the final thickness for this curd. See ingredient notes in the post above*
- Add butter in pieces and then place the saucepan over medium heat. Whisk gently and continuously for 6-9 minutes until thick enough to coat the back of a spoon. Do not walk away because it will transform very quickly. Once you see a bubble emerge from the surface, then this indicates that it is thick enough, however do not let it boil.
- Immediately pour the hot curd through a fine mesh sieve to remove the pieces of lemon zest (this also removes any pesky bits of cooked egg white) and into a clean jar or airtight container.
- Place a piece of plastic wrap directly in contact with the surface and refrigerate until thoroughly chilled. If using a mason jar, just screw the cap on tightly. This curd will last for at least a week in the refrigerator.
