By Sophie Tuan
Recently, I had the pleasure of baking a cake for an AP Lang project and soon discovered how simple it is to make lemon curd at home. Although I used the curd as the filling for my cake, it is very versatile and can be paired with bread, charcuterie boards, ice cream, and more. With only six ingredients needed and minimal equipment, I find myself making this sweet, sour, and tangy curd for any social occasion that requires me to bring food. Below is the recipe and a few tips for the best results!
Tip #1: Make sure to measure the butter exactly. The first time I tried the recipe I added a little too much butter which resulted in a greasier texture.
Tip #2: Double the amount of lemon zest used in order to get a brighter, more lemony flavor without the added sourness from more juice.
Tip #3: When cooking the curd over the double boiler make sure to not just stir but also consistently scrape down the sides so no weird crust forms on the edges of the bowl.
Tip #4: Once the curd is taken off heat make sure to stir in the cubed room temperature butter right away (ASAP!) so the emulsion process goes smoothly.
*if you mix in the butter too late the curd might become chunky and oily
Tip #5: Although it’s tempting to eat the curd right away, have patience and wait until it is fully and completely cooled before enjoying it.
Ingredients
- 4 large egg yolks (for thicker lemon curd, see Note on eggs)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
Instructions
- Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If you’d like to be precise and use a candy or instant-read thermometer, the temperature will rise to about 170°F (77°C). If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove the pan from the heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
Recipe from: https://sallysbakingaddiction.com/how-to-make-lemon-curd/