Lemon Curd
Lemon Curd Recipe
- 3 large eggs
- 3/4 cup granulated white sugar
- 1/3 cup fresh lemon juice (2-3 lemons) use real lemons only and strain out the pulp.
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon (4 grams) finely shredded lemon zest
Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate. Makes 1 1/2 cups.
Why strain the lemon pulp?
So there are no lumps in the custard.
Perfect, delicious! Love the tang!
Why is it called them Lemon “Curd”. Don’t you avoid the curds? I don’t get it. At first mine was really thin because my heat wasn’t high enough. It was so smooth though and beautiful. I was smug because its my first time and it was so perfect. Then it started to thicken. My smugness gave way to frantic whisking. It still turned out perfect
So happy it turned out. Great work with the frantic stirring!