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Lemon Curd

This document provides a recipe for making lemon curd, yielding 1 cup with a prep time of 15 minutes and a total time of 2 hours. The recipe includes ingredients such as egg yolks, sugar, lemon zest, lemon juice, and butter, along with step-by-step cooking instructions. It also suggests refrigerating the curd for at least 2 hours before use.

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23 views2 pages

Lemon Curd

This document provides a recipe for making lemon curd, yielding 1 cup with a prep time of 15 minutes and a total time of 2 hours. The recipe includes ingredients such as egg yolks, sugar, lemon zest, lemon juice, and butter, along with step-by-step cooking instructions. It also suggests refrigerating the curd for at least 2 hours before use.

Uploaded by

paleptanvi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

8/10/24, 10:57 AM Best Lemon Curd Recipe - How To Make Lemon Curd

Meals & Cooking > Recipe Headquarters

Lemon Curd
BY MARIA DO UPDATED: OCT 22, 2022

YIELDS: PREP TIME: TOTAL TIME:


1 c. 15 mins 2 hrs

Ingredients Directions
4 large egg yolks Step 1
1/2 c. (100 g.) granulated sugar
Fill a small pot or saucepan with 2" water. Bring to a boil over high heat.
1 Tbsp. finely grated lemon zest
Once water reaches a boil, reduce heat to low to bring to a simmer.
1/2 c. fresh lemon juice, strained
Step 2
4 Tbsp. (1/2 stick) cold unsalted butter, cubed

In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon


zest, and lemon juice to combine. Place bowl on top of simmering pot.
Cook, continuously whisking over low heat, until mixture thickens and
can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn't
thickened after 10 minutes, increase heat to medium-low and continue
to whisk until the correct consistency is reached.

Step 3

Remove both saucepan and bowl from heat, then carefully lift hot bowl
off pan. Whisk in butter 1 piece at a time until melted.

Step 4

If you prefer a silky smooth curd without zest, strain through a fine-
mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with
plastic wrap, pressing on surface to prevent a skin from forming. (Curd
will continue to thicken as it cools.)

Step 5

Refrigerate until cold, at least 2 hours or up to 1 week.

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