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|Yield||12 ounces (330 g)|
Cookbook | Ingredients | Recipes | Dessert
Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter. It keeps for up to a week in the refrigerator, and it is excellent on shortbread, biscuits, scones, and English muffins. It can also be used in a variety of other dessert preparations.
Ingredients[edit | edit source]
- ½ cup (120 ml) lemon juice
- 2 tablespoons freshly-grated lemon zest
- ⅓ cup (80 g) sugar
- 3 eggs
- ¼ cup (60 ml) unsalted butter
- 1 pinch salt (optional, to bring out sweetness and flavor of finished product)
Equipment[edit | edit source]
- 1-quart saucepan
- Measuring cup
- Grater or zester
- Medium-to-large strainer of fine-to-medium mesh
- Rubber spatula
- 1-quart mixing bowl
- 12-ounce (about 330 g) jar with sealable lid (optional)
Procedure[edit | edit source]
- Cut the butter into small chunks.
- Put eggs, zest, sugar, and salt into saucepan.
- Whisk ingredients in pan until frothy and light in color (1–2 minutes).
- Add lemon juice and whisk for 30 seconds.
- Add butter chunks.
- Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
- Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
- If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
- Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
- Refrigerate to thicken the product further. Store in the refrigerator.
Notes, tips, and variations[edit | edit source]
- Grate only the yellow lemon zest, avoiding the bitter inner white pith.
- The curd can also be stored in any other suitable container.