Lemon curd
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Egg yolks, sugar, lemon juice and zest whisked over a double boiler, then finished with butter.
Ingredients
- 4 large egg yolks (for thicker curd, see notes)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature and cut into 6 pieces
Equipment
- double boiler
- whisk
- mason jars
Directions
- Put 1–2 inches of water in the bottom of a double boiler, bring it to a boil on high, then lower it to a simmer.
- Put the yolks, sugar, zest, juice, and salt in the top pot and whisk until blended, then keep whisking the whole time it cooks, about 10 minutes, until thick like hollandaise (about 170°F/77°C). If it is not thickening, raise the heat and keep whisking.
- Remove from the heat and whisk in the butter until melted and smooth. Pour into a jar or bowl and lay plastic wrap on the surface; it thickens as it cools. Take off the wrap once it is cool.
Notes
Prep 5 min, cook 10 min, total 1 hr 15 min with cooling.
Keep refrigerated: up to about 10 days. Freeze 3–6 months; thaw in the fridge overnight.
Thicker curd: use 2 yolks plus 1 whole egg. Use fresh-squeezed juice, not bottled. Salted butter OK (omit salt). Strain through a fine sieve for smoother texture.
Safety: cook only over indirect heat (scorches fast); non-metal bowl avoids a metallic taste. Not a shelf-stable gift — keep cold.