Lemon Curd
Serves 810 mins prep10 mins cook
This homemade lemon curd is creamy, bright, and perfectly sweet with a hint of vanilla. It's versatile and great for various desserts. The recipe can easily be doubled. Store it in the fridge for up to a week.
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What you need
Instructions
1: Zest your lemons into a bowl. Then add in the sugar and massage the zest into the sugar to release all the oils. 2: In another bowl, separate the yolks from the whites, then strain the yolks into a pot to separate any whites that might not have gotten separated. Whisk the egg yolks until they’re broken down. 3: Add the lemon sugar to the yolks and whisk vigorously until it turns lighter in color. Add in the lemon juice and whisk until fully combined. 4: Place the pot over low-medium heat and stir constantly with a wire whisk. Keep whisking, making sure you get the sides. Eventually, it will start to lightly bubble and thicken (took me 10ish mins). To check if it’s ready, dip a wooden spoon or rubber spatula into the curd and draw a line with your finger; it should leave a streak when it’s ready. 5: Remove the pot from the heat and add in the cold butter. Mix until it’s melted and fully incorporated. 6: Run the mixture through a fine mesh sieve to ensure it’s silky smooth and transfer to a container with a lid. Cover the surface with plastic wrap to prevent a skin from forming.View original recipe