How to Make Lemon Curd
How to make lemon curd for fillings in tarts or tartlets. Easy recipe for spreads on toast and flavors for cakes, cookies and desserts.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 1x
- Category: Desserts, appetizer, snack
- Method: Stove top No Bake
Ingredients
Scale
- 1 Tablespoon of lemon zest
- 3/4 cup fresh lemon juice
- 1/2 cup of sugar
- 1/4 teaspoon of fine salt (don’t use if using salted butter)
- 3 large eggs and 4 Eggs yolks
- 1 Tablespoons of unsalted butter
Instructions
- In a mixing bowl whisk the eggs and yolks very well, then set aside.
- In a small pot or sauce pan heat the lemon juice and zest, sugar and salt on a medium heat and stir continually until the sugar has dissolved.
- Turn off the heat. Add half a cup of this sugar/lemon mixture in the egg mixture whisking all the time.
- Then pour this mixture into the pan mixture stirring and whisking all the time to prevent the eggs from curdling. While turning the heat on and whisking until the mixture has thickened. Should take about 5 minutes. take off heat.
- Remove from the heat and stir in the butter, until it is completely mixed.
- Straining the mixture will remove the lemon zest and any egg solids that may occur in the liquid/curd.
- Poring this mixture in a bowl and covering it and refrigerating the curd until needed.
Notes
The colour of the lemon curd will depend on the yellow of the egg yolk.
Also make sure you whisk the eggs well to prevent any egg from curdling in the warm mixture.
Find it online: https://www.fillmyrecipebook.com/how-to-make-lemon-curd/