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Best Lemon Curd
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 1 hr 30 mins
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1/2 cup sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 large egg, plus 3 large yolks
1 1/2 teaspoons finely grated lemon zest, plus 1/3 cup fresh juice (from 2 lemons)
3 to 4 tablespoons unsalted butter
Variations
To make a firmer curd for layering in cakes, dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter.You can also swap in other citruses: For orange curd, replace half the lemon juice with fresh OJ and all the zest with orange zest. For lime curd, replace all the juice and zest with lime juice and zest.
Gallery
Best Lemon Curd
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 1 hr 30 mins
Yield: Makes about 1 cup
Gallery
Best Lemon Curd
Credit:
Paola + Murray
Best Lemon Curd
Credit:
Paola + Murray
Best Lemon Curd
Recipe Summary
prep: 10 mins
total: 1 hr 30 mins
Yield: Makes about 1 cup
Recipe Summary
prep: 10 mins
total: 1 hr 30 mins
Yield: Makes about 1 cup
prep: 10 mins
total: 1 hr 30 mins
prep:
10 mins
total:
1 hr 30 mins
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1/2 cup sugar
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- 1 large egg, plus 3 large yolks
- 1 1/2 teaspoons finely grated lemon zest, plus 1/3 cup fresh juice (from 2 lemons)
- 3 to 4 tablespoons unsalted butter
Directions
In a nonreactive pot, such as enameled or stainless steel, whisk together sugar and salt. Whisk in whole egg and yolks, then immediately whisk in lemon zest and juice.
Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes. Remove from heat and whisk in butter. (For a thicker consistency, use 4 tablespoons; for thinner—say, for use as a sundae topping—use 3 tablespoons.)
Strain through a fine-mesh sieve set over a bowl, to remove any zest and cooked pieces of egg white. Press a piece of plastic wrap directly on surface and let cool completely, about 20 minutes. Refrigerate until thickened and cold, at least 1 hour or, in an airtight container, up to 1 week (or freeze in an airtight container up to 2 months).
Variations
To make a firmer curd for layering in cakes, dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter.You can also swap in other citruses: For orange curd, replace half the lemon juice with fresh OJ and all the zest with orange zest. For lime curd, replace all the juice and zest with lime juice and zest.
Variations
To make a firmer curd for layering in cakes, dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Best Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Best Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
