I really love this homemade lemon curd recipe. It does not taste eggy, it is very smooth textured, and it has loads of lemon flavor. If I find a better recipe, I’ll let you know.
Lemon Curd
This makes a smooth and silky lemon curd. Try it with English or Irish butter.
Servings: 5
Cost: 5
Ingredients
- 4 large egg yolks
- 2 large eggs
- 3/4 cup sugar 150 grams
- 1/2 cup fresh lemon juice 114 ml
- 4 tablespoons 1/2 stick unsalted butter (56 grams)
- 2 tablespoons of lemon zest (you can omit this if you want or use less)** from about 2 lemons
Instructions
- In a medium size bowl, whisk together 4 egg yolks and 2 eggs.
- In the top of a double boiler, combine sugar and lemon juice. Put water in the bottom of the double boiler and bring to a simmer.
- Add the beaten eggs to the sugar/juice mixture and set the top part of the double boiler over the simmering water. Stir constantly until mixture thickens and coats the back of a spoon. This should be done slowly, which is why the double boiler helps. If you cook lemon curd too fast it can taste eggy. The stirring process should take 8 to 10 minutes.
- Remove pan from heat and pour it into a sieve set over a bowl. Push it through. Add butter one cube at a time, stirring after each cube, until mixture is smooth. Add the lemon zest. Let cool completely before serving.
Notes
Taste the lemon curd before adding the zest. Depending on how lively your lemon juice is, you may not need the zest or you may just want to use less of it.
Sue
This sounds wonderful!!