Lemon Curd
Silky, tangy lemon curd made in a bowl over simmering water in under 10 minutes. Perfect for tarts, toast, or spooning straight from the jar.
- Total time
- 12 min
- Servings
- 8
- Calories
- 198
- Protein
- 2g
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- ⅓ cup lemon juice
- 1 tbsp lemon zest
- 4 tbsp butter
Instructions
- 1
Fill a pot with 2 inches of water and bring to a simmer over medium-high heat.
- 2
Whisk egg yolks, sugar, and lemon juice in a heatproof bowl until combined.
- 3
Set bowl over simmering water—bottom should not touch water. Whisk constantly, ~8 minutes.
- 4
Curd will thicken and coat the back of a spoon. Remove from heat immediately.
- 5
Whisk in butter and lemon zest until smooth. Let cool 5 minutes, then strain if lumpy.
- 6
Transfer to a jar and refrigerate until thick, ~2 hours. Serve chilled.
Tools you’ll need
- pot
- heatproof mixing bowl
- whisk
- fine-mesh strainer (optional)
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