The perfect lemon curd (4 ingredients only)
Creamy, tangy, buttery, aromatic lemon curd 10 minutes recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Waiting Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 244kcal
- 100 ml Lemon juice Freshly squeezed. Approx 2-3 lemons, measure with a digital scale as it can greatly vary
- 3 Egg yolks
- 140 g Granulated sugar
- 3 Lemon zest
- 100 g Unsalted butter Room temp. You can try to make it with 75g and see which consistency you prefer
Place lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
After about 8-10 minutes the mixture starts to thicken like custard (mixture will reach around 80C /176F)
Remove from heat, pour the cooked curd through a sieve
With a rubber spatula mix in room temperature butter in small cubes one by one, makes sure each cube is fully incorporated before adding the next. Hand blend
Fold the zest
Pour curd into a jar and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridge
Store in fridge for a week although it will be gone much quicker
Calories: 244kcal | Carbohydrates: 25g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 7mg | Potassium: 27mg | Fiber: 1g | Sugar: 24g | Vitamin A: 546IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg