Homemade Lemon Curd
Calories: 762kcal
Adjust Servings Here: 2 Cups
Description
Homemade lemon curd is an absolute treat, and once you make your own, you will never want to buy store-bought again. This curd is thick, tangy, creamy, and sweet, Try it on desserts from cakes, cupcakes, pies, tarts, macarons, ice creams, and more.
Ingredients
- 3 Egg yolks (large)
- 1 Whole egg (large)
- 2 tbsp Cornstarch
- ¼ tsp Salt
- 1 tbsp Lemon zest
- ¾ cup (180 ml) Lemon Juice
- ¾ cup (150 g) Sugar
- ½ cup (113 g) Cold unsalted Butter cubed
Instructions
- Measure all ingredients before you start. Cut the butter into cubes - keep chilled.
- Juice the lemons - Place lemons in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the lemon juice for about 30 secs - set aside
- Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
- In the top bowl of your double boiler - add yolks, egg, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt.
- Gradually pour in the warm lemon juice and zest. Now place the bowl on the double boiler.
- Continue to stir on medium-high heat. The mixture should cook with just the steam from the water in the saucepan below.Tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium-high and stir continuously.
- After about 10 to 12 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken.
- Continue to stir until it coats the back of your wooden spoon. Remove from heat.
- Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.Tip - the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in cooled curd.
- I like to transfer mine to a mason jar.
Recipe Notes
- Juice the lemons easily - a great way to exact as much juice from lemons is to microwave the fruits for a few seconds (10 seconds).
- Warm the lemon juice - warming the lemon juice helps it incorporate into the egg yolks well.
- Egg yolks / Whole eggs - I find that all egg yolks have a higher risk of curdling but the one whole egg does help stabilize it.
- Whip eggs and sugar until light and fluffy - If you whip the eggs with sugar until the sugar almost dissolves it prevents the egg from curdling.
- Do not let the curd boil - cooking on low will prevent the curd from curdling. If the curd boils, it will give you lemon-flavored scrambled eggs. So no matter how boring - cook on low heat for 10 to 15 mins.
- If you find the curd steaming up - take it off the heat for a few seconds this will help stabilize it.
- How to know if the curd is done? You can use a thermometer and check until the curd reaches 170 F., But I find the best test is taste. Once the curd is thick and coats the back of a wooden spoon, taste it. It should not have any taste of eggs or cornstarch. If necessary cook for 30 secs more.
- Add butter slowly - this will help bring the temperature of the curd down slowly without curdling.
Storage
- The curd is best stored in a mason or glass jar in the fridge.
The presence of eggs in lemon curd makes it a perishable filling so any item that has homemade lemon curd such as cakes and pie needs to be placed in the fridge. - Avoid keeping fruit curd or citrus fillings in metal containers as the lemon can react with the metal.
- Egg yolks can react with metal such as aluminum and cause them to become green in color.
Nutrition Information
Calories: 762kcalCarbohydrates: 96.6gProtein: 9gFat: 40.2gSaturated Fat: 22.6gPolyunsaturated Fat: 17.6gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 418mgSodium: 66mgPotassium: 0mgFiber: 0.3gSugar: 87.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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