Easy and Thick Lemon Curd Recipe
What do you make when life gives you lemons? Lemon curd! This lemon curd recipe is so good you'll never go back to the jar one! It's thick tangy and creamy!
Ingredients
- ⅓ cup Sugar
- 2 Large Egg Yolks
- 2 Large Eggs
- ¼ cup Lemon juice 2 lemons
- 8 tablespoon Butter Cold, cubed
- Zest of 2 lemons washed
Instructions
- In a medium saucepan whisk together the lemon zest, lemon juice, sugar, whole eggs and egg yolks until well combined.
- Cook the curd on medium-low heat stirring constantly with a heat-proof spatula until it thickens enough to coat the back of the spoon.
- Once the mixture has thickened, remove it from the heat and add the cold cubed butter until fully incorporated.
- Place the lemon curd in a medium-sized glass bowl and place on top of an ice water bath.
- Cover the top of the curd with a piece of plastic wrap to prevent skin from forming, then refrigerate once fully chilled.
- Refrigerate lemon curd for up to 2 weeks.
Notes
Helpful Tips & Tricks:
Use fresh lemon juice and not bottled.
Cooking on low heat: Avoid cooking the curd on high heat, this will cause the eggs to scramble.
Test for Doneness: To check if your lemon curd is ready, dip a spoon into the mixture and run your finger across the back. If the curd coats the back of a spoon and holds a line without running, it's done.
Use Cold Butter: Using cold butter gives the lemon curd a shiny and glossy finish
Strain: For a smooth texture, strain the curd through a fine mesh strainer to remove any bits of cooked egg or zest. While this step is optional, it can help achieve a perfectly smooth finish.
Metallic Taste: Avoid using any kind of metal while making the lemon curd. The acid in lemon juice reacts with metal and gives it a metallic aftertaste.
Tried this recipe?Let us know how it was!