This Lemon Curd consists of 4 simple ingredients: eggs, granulated sugar, 3 lemons (1 zested, 3 juiced), and unsalted butter.
Equipment
- Small Bowl
- Whisk
- Double Boiler (optional)
- 2 Saucepans (optional)
- Stovetop
- Food Processor (optional)
Ingredients
- 3 eggs
- 3/4 c. sugar (5 oz.)
- 2 tsp. lemon zest ~1 lemon
- 1/2 c. lemon juice ~3 lemons (4 oz.)
- 4 tbsp. butter cubed (preferably unsalted, 2 oz.)
Instructions
- Whisk the eggs, sugar, juice, and zest together. This is just to mix the eggs in with another ingredient so that the egg doesn't immediately curdle when you add it to the pan. It doesn't necessarily need to be light and airy.
- Put mixture into a double boiler on low heat.If you don't have a double boiler, place a pan or skillet on top of another pan with water in it. Ideally, you want enough water in the lower pot to touch the bottom of the one on top of it.
- Whisk constantly until the mixture thickens. This will take at least 5-10 minutes. Make sure to scrape the bottom of the pan as well as the sides. Any place where the egg is allowed to settle runs the risk of curdling.
- You want the mixture to be spreadable and roughly the consistency of jam.
- If you're using Teflon pans. Make sure to use a silicone whisk or spatula. Metal will scratch the Teflon and thus the non-stick component off.
- If the egg even slightly begins to curdle, lower or remove from heat.
- Stir in the cubes of butter. Whisk until the butter dissolves and the mixture is smooth. This only takes about 1 minute.
- Remove from heat. You can either use immediately or refrigerate.
Tips, Tricks, & Notes
- If the mixture does curdle, don’t fret! You can either press it through a fine sieve to remove the egg or place the entire mixture into a food processor and purée until smooth. With a sieve, though, you will need to press it through. This will require you to press it through because lemon curd isn't really a liquid. Although it will also remove any pieces of lemon zest or stringy pieces left in the mixture.