Lemon curd is not such a hard thing to make, as one could think. Sure, the eggs can curdle if you overcook them. But if you follow this easy recipe, you will get good results. And it will all be done in less then 10 minutes with just a few basic ingredients. All you need is lemon, sugar, butter, and eggs.
This velvety, zingy and zesty spread is excellent served over shortbread, scones or muffins, used as a spread for toast, waffles and pancakes or as a filling for cakes, cupcakes, tarts and small pastries. Lemon curd is an ingredient in many recipes such as cheesecakes, pies, lemon bars and lemon cookies.
Lemon Curd can be kept in the freezer for a few months. When you need it you can easily scoop it with a spoon or a knife since it will not freeze solid
- 2 lemons juice and zest
- 7 Tbsp sugar 3.5 oz; 100 g
- 3.5 Tbsp butter 1.7 oz; 50 g
- 2 eggs fresh
In a small saucepan combine lemon juice, lemon zest, sugar and butter. Cook in a double boiler until butter is melted.
In a bowl, mix eggs with a fork until egg white and yolk are combined. Slowly pour in lemon and butter mixer, whisking constantly.
Return to saucepan and cook on moderate heat until mixture thickens, about 10 minutes (or less), stirring constantly. Do not allow to boil or eggs will curdle.
The curd is cooked when it reaches 170°F. You can check that it is cooked when your finger leaves a clear path on the back of a spoon. The curd will continue to thicken as it cools. If in the end you have bits of cooked and curdled egg whites in your lemon curd, you can strain it through a colander.
Pour into sterilized jar. It will last about a week in the refrigerator and a few months in the freezer. It doesn’t freeze solid, so you can spoon out when you need it.