Easy lemon curd recipe, lemon curd is made only with eggs, lemon juice and sugar, a small addition of butter will help thickening it. There are so many ways to use lemon curd, it's delicious in tarts, muffins, chou pastry, as a dip, etc. Velvety, sweet yet a little tart, finger licking good!
Lemon curd can be stored in the fridge for about a week in a closed jar.
3/4 cup (150 g) sugar
1/3 cup (80 ml) fresh lemon juice (about 1 or 2 lemons)
4 tbsp (60 g) soft unsalted butter
1 tbsp lemon zest
Into a double boiler with simmering water, add eggs, sugar and lemon juice (filtered) and whisk until homogenized
Continue whisking lightly and constantly until the preparation thickens, almost like mayonnaise, in the beginning a lot of foam will form, when the lemon curd is ready, all that foam will be absorbed, be patient as it takes about 10 minutes
Remove from heat and strain into another bowl to remove any lumps of cooked egg,
Add butter and stir until it is completely melted
Add lemon zest and stir to incorporate
Cover with a piece of plastic wrap directly on the cream and let cool
Once cooled, if you don’t use it immediately, store lemon curd into a lidded jar
The lemon curd will continue to thicken once refrigerated
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