Old World Sourdough
Lemon Curd
What Is Lemon Curd?
Lemon curd is a very rich dessert topping or spread. It’s buttery and sweet with intense tart lemon flavor.
Lemon Curd is made from simple ingredients and comes together quickly on the stove. This lush lemon curd is a simple combination of lemon, sugar, eggs, and a whole cube of butter. That’s it.
Do not mistake Lemon Curd for Lemon Pie Filling you get from a shelf at the store. There is no comparison in flavor. To boost the flavo even more use Meyer Lemons when in season for a softer, sweeter lemony curd.
Lemon Curd
Prep Time:
5 minutes
Cook Time:
10 minutes
Serves:
1 - 1.5 Cups
Ingredients
Ingredients:
4 large egg yolks (for thicker lemon curd, see Note on eggs)
2/3 cup granulated sugar
1 Tablespoon lemon zest (about 1 lemon)
1/3 cup fresh squeezed lemon juice (about 2–3 lemons)
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened to room temperature and cut into 6 pieces
Preparation
Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk.
Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.)
The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Refrigerate the curd for up to about 10 days or freeze up to 3 months
Notes: