Description
This Lemon Curd is a delightful treat boasting a zesty flavor and a silky texture. Simple to prepare, it requires just a few ingredients: eggs, fresh lemon juice, and butter. Perfect for filling pastries, topping pancakes, or enjoying on its own!
Ingredients
Scale
- 4 large egg yolks
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- pinch salt
- 2 tablespoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons depending on the size)
- 10 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
Instructions
- Whisk together the egg yolks and whole eggs in a medium-sized heatproof bowl and set aside.
- In a medium saucepan, combine sugar, cornstarch, salt, and lemon zest. Heat on medium-low, adding butter and lemon juice, stirring until the butter melts and the mixture starts to bubble around the edges.
- Prepare a clean pot on the stove. Gradually pour the warm lemon mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
- Pour the tempered egg mixture back into the clean pot over medium-low heat, whisk continuously until it thickens to a pudding-like consistency, checking with the spoon test.
- Strain the curd through a fine-meshed sieve into a bowl to remove any cooked egg bits. Stir in the heavy whipping cream, then cool in an ice bath for about 10-20 minutes before refrigerating.
- Transfer the cooled curd into a jar or airtight container and let it chill for 1-3 hours before serving.
Notes
Make sure to constantly whisk while tempering the eggs to prevent them from scrambling.
Use a fine-meshed sieve for straining to achieve a smooth texture in your curd.
Lemon Curd can be stored in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 5g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 25mg