Once you have homemade lemon curd, you will never want store-bought again. Creamy, tangy, sweet, and so delicious.
Now I will tell you my way is not text book and is not the way I learned during my training. But I find it easier and faster. I also find I do not need to strain it. If you decide you would like to add the lemon zest you will then need to strain it.
I start mine like I am making a cake by creaming the butter and sugar together. This then coats the protein in the egg with fat and helps keep the curdling.
Lemon Curd
Tangy, sweet, and creamy, and only 4 ingredients
Ingredients
- 6 tbsp salted butter
- 1 cup sugar
- 5 egg yolks
- 2/3 cup lemon juice
Instructions
- With a hand or stand mixer, cream the butter and sugar for 3 to 4 minutes
- Add in yolks one at a time, combining after each
- Mix in the lemon juice. I will look curdled but don't worry: it will smooth out when you get it on the heat.
- Pour into a heavy bottom saucepan over medium-low heat, and stir with a heat-resistant spatula for 5 to seven minutes.
- Make sure to stir in around the edges.
- Cyrd is done when it coats the back of a spoon, and you can run your finger thru it, and it stays separated.
- 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.
Tried this recipe?Let us know how it was!