Lemon curd is a very rich dessert topping or spread that can be used in many different ways! Not to mention, it is surprisingly easy to make! It’s sweet, tart, smooth and super creamy!
Let’s get started! These are the ingredients:
Add the sugar and zest to a food processor and pulse until the zest is totally incorporated. This will bring out even more lemon flavor from the zest! This is optional though. You can skip this step if you don’t have a food processor or if you think it’s not necessary.
Combine the egg yolk and sugar in a small pot.
Whisk them until they are lighter in color. This will help dissolve the sugar.
Then pour in the lemon juice.
Cook on a low heat and whisk until it thickens and just start to bubble.
Keep whisking the curd the entire time. If not the eggs will scramble and turn lumpy.
I cooked mine for over 12 minutes. This is just a reference, you may not need 12 minutes or you make take longer. What matters is the texture we achieved.
When the curd is thick enough you should be able to draw a line on the back of a wooden spoon with your finger and it holds.
Remove the Pot from heat, add the cold butter and stir in until melted and incorporated.
The butter will help thicken the curd even more once they are cooled.
Strain the curd into a bowl. This will help making the curd extra silky smooth and delicious.
We will have to let this chill in the fridge for at least a few hours before use. Place a sheet of plastic wrap directly on top of the curd to prevent a skin from forming as it cools in the fridge.
Or you can transfer them into jars and chill until ready to use.
And this is now completed!
- 1 cup sugar
- 2 tbsp lemon zest, about the zest of 2 lemon.
- 6 egg yolks
- ½ cup fresh-squeezed lemon juice
- ½ cup cold unsalted butter