Lemon Curd 🍋

Name: Lemon Curd 🍋
Total time: 900 s
Yield: Makes about 2.5 cups
Cuisine: American
Ingredients: 6 Tablespoons unsalted butter; 2/3 cup fresh lemon juice (you’ll need about 3 large lemons); 2 large eggs; 2 large egg yolks; 1 cup white sugar; 1 teaspoon lemon zest

Chris Gan @ChrissyAlpha

Homemade lemon curd is outta this world! It’s sweet, tangy, and creamy, and instantly makes so many baked goods better. (I’m looking at you, scones!)
This recipe is easy, but it does take a little bit of time and you need to babysit it during the cooking process!
I ended up using this curd as filling in a cake. Stay tuned for the cake recipe!
#Filling #Dessert #Citrus #Sweet

Chris Gan @ChrissyAlpha

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Ingredients

~15 minutes

Makes about 2.5 cups

6 Tablespoonsunsalted butter
2/3 cupfresh lemon juice (you’ll need about 3 large lemons)
2large eggs
2large egg yolks
1 cupwhite sugar
1 teaspoonlemon zest

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Steps

~15 minutes

1

Cream butter and sugar on medium speed for about 4 minutes. Scrape the bowl at least once during mixing.
(I use a stand mixer fitted with a paddle attachment, but you can use a hand mixer)
2

Beat in the egg yolks one at a time, then the eggs.. mix for about a minute after each addition.
3

Beat in the lemon juice. The mixture may look slightly curdled. That’s okay!
4

Transfer the mixture to a saucepan, and warm on the stovetop over medium-low heat.
⭐️ Start stirring as soon as you start heating the mixture, and DON’T STOP.
After the butter melted, I lowered the heat a little so the mixture wouldn’t scorch, and I also used a flat whisk, which really helps! You can use a regular whisk, if that’s what you have.
5

Stir constantly, but don’t allow the mixture to boil. Continue heating and stirring non-stop for about 15 minutes.
Yes, your arm will get a workout. 💪🏼
It’s worth it, trust me.
6

The mixture should thicken a little and will coat the bottom of a spoon.
7

Remove from heat and stir in the lemon zest. Then, transfer to a storage container.
(As you can see, I failed to follow my own directions and stirred in the zest after I almost forgot). 😅
8

When cooled enough to handle, cover with plastic wrap so that the surface of the curd is touching the wrap. Cover with an airtight lid.
Refrigerate for up to 3 weeks, or freeze for longer storage.