Bright lemon juice, eggs and butter become a smooth, tangy curd with gentle heat and steady whisking. Chill it before spooning onto toast or using in desserts.
Gentle heat and a thermometer
Use a heatproof bowl above simmering water and keep whisking around the bottom and sides. Strain after adding the butter for a smooth finish, then refrigerate promptly.
Lemon Curd
A small batch of smooth lemon curd made with whole eggs, extra yolks, lemon juice, sugar and butter.
Instructions
- Whisk lemon juice, eggs, yolks and sugar in a heatproof nonreactive bowl. Set over gently simmering water, keeping the bottom above the water.
- Whisk continuously, reaching the sides and bottom, until the mixture thickens and measures at least 160°F. It should coat a spoon. Keep the water at a gentle simmer; do not let the curd boil.
- Lift the bowl off the pan using oven mitts. Whisk in butter pieces until smooth. Strain through a fine sieve into a clean shallow container.
- Cover the surface and refrigerate promptly until cold and thick, allowing about 2 hours. Keep refrigerated until serving.
Notes
This is a refrigerated curd, not a canning recipe. Use within 1 week, or freeze in a suitable covered container for up to 2 months and thaw in the refrigerator. Timing is an estimate; one batch is listed because finished volume has not been measured. Do not substitute other fruit juices without reviewing a suitable recipe. No tested or nutrition claims supplied.
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Let us know how it was!Keep it refrigerated
This small batch is intended for refrigerator storage. It is not a shelf-stable preserve. Use within a week and keep it cold between servings.