I had no idea that Lemon Curd was so so simple to make and too darn yummy! It can be used as a spread, used as a pie filling, tart or tartlet filling, cupcake filling, glaze, or just simply eat it from the spoon! I love the sweetness, fresh lemony goodness, delicious buttery taste, all in a custard like texture. I adapted the recipe from Ina Garten and this recipe that I’m sharing makes about 1.5 cups.
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- 1 whole egg + 4 egg yolks
- 3/4 cups caster sugar (165g)
- 1/3 cup unsalted butter, softened (80g)
- Juice of 2 lemon
- Zest of 2 lemon
- Pinch of salt
In a large mixing bowl, mix in butter and sugar until combined.
Whisk in egg yolk one at a time until combined before adding the other.
Whisk in whole egg and pinch of salt.
While whisking, slowly pour in lemon juice.
Heat mixture over a double boiler on low heat simmering water. The bowl should not be touching the water!
Keep whisking and whisking until mixture thickens, about 7 mins.
You know it is ready when it coats a wooden spoon, and the mixture remains there when you swipe your finger across.
Remove from heat and stir in lemon zest.
Strain the curd through a fine mesh strainer of you like a very smooth consistency. This step is optional. This recipe produced a very smooth curd.
MonuTeena RecipesPassion1 September, 2014 at 9:08 am
wowwwww i am in love with this wonderful recipe 🙂 again a fantastic presentation dear
Diana Kritinar4 September, 2014 at 1:35 pm
I've been wanting to make this for a while, I'll try your recipe! Looks wonderful!
Chung Phaik Khe7 May, 2016 at 4:02 pm
Can i use salted butter for this recipe?
Sharon Lam9 May, 2016 at 9:58 pm
There’s quite a lot of butter in this recipe, so I wouldn’t recommend salted butter as you’ll not be able to control the saltiness that way.
Chung Phaik Khe7 May, 2016 at 4:07 pm
how long the lemon curd can last if keep in a fridge and freezer?
Sharon Lam9 May, 2016 at 10:00 pm
Chiller for 2 weeks, freezer for a year.