Lemon curd is one of those recipes I feel like people shy away from making because there is a slight degree of skill to make sure you don’t end up cooking the eggs instead, but as long as you have time to stand at the stove and pay attention to this recipe, don’t let others scare you off.
- 3 whole eggs
- 6 egg yolks
- 1 cup + 1 tbsp. superfine sugar
- 1 cup freshly squeezed lemon juice (4-6 lemons)
- 1 tbsp. lemon zest, grated
- pinch of salt
- 1 stick unsalted butter cut into 8 tablespoons, at room temperature
1. Fill a large bowl halfway with ice cold water then add in ice cubes.
2. In a double boiler, bring the water in the bottom pot to a simmer. Whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest and salt.
3. Cook over medium heat for 12 minutes, or until the mixture thickens, stirring constantly.
4. Remove from the heat and pour the mixture through a fine mesh sieve into a bowl.
5. Whisk in the tablespoons of butter, one at a time until fully incorporated. Set the bowl into prepared ice bath and let cool for 5 minutes, stirring occasionally.
6. Transfer to an airtight storage container and press a piece of plastic wrap directly onto the curd to keep a skin from forming. Refrigerate for up to 1 week or freeze for up to 3 months.
* If you don’t have superfine sugar, add the sugar to your food processor and pulse until very fine.
* To save on lemons, zest one of the lemons and then use it for the juice you’ll need.
I won’t lie, you do get a workout with whisking for 12 minutes but I switched back and forth between my hands so one didn’t get too tired.
This really is the perfect amount of tartness and sweetness combined into one!