Lemon Curd
The easiest homemade Lemon Curd that's creamy, sweet and zingy. Don't forget to check out my step by step photos and tips above.
Ingredients
- 1 cupgranulated sugar ((200g))
- 2 tbsplemon zest (zest of two lemons)
- 6egg yolks
- ½ cuplemon juice (minus one tablespoon, (100ml))
- ½ cupbutter (unsalted, cold)
Directions
- 1
Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
- 2
Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
- 3
Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.
- 4
Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
- 5
Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
- 6
Remove pot from heat, then add the cold, cubed butter and mix until melted.
- 7
This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
- 8
Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.