Making lemon curd at home is easy and only takes 10 minutes on the stove. All you need are 5 simple ingredients. You can make this tasty spread if you know how to mix.
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Ingredient
– 4 large egg yolks (for thicker lemon curd, see Note on eggs)– 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 (86g) unsalted butter, softened to room temperature and cut into 6 piece
Ingredient
Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the notes' DIY double boiler approach.) Place on high heat. Once the water boils, lower the heat to simmer.
Step 1
Step 1
Instructions
Put egg yolks, granulated sugar, lemon zest, juice, and salt in the top pot of the double boiler. Whisk until combined with a silicone whisk, then continue whisking as curd cooks.
Step 2
Step 2
Instructions
Constant whisking avoids egg yolk curdling. Whisk and heat for 10 minutes until the mixture thickens like hollandaise sauce. Increase heat and whisk regularly if curd isn't thickening.
Step 3
Step 3
Remove pan from heat. Mix sliced butter into curd. Whisking curd melts butter. Place plastic wrap immediately on top of curd in a jar or bowl.
Step 4
Step 4
(This avoids top skin.) Curd thickens as it cools. Remove plastic wrap when cool. Curd can be refrigerated 10 days.