Lemon Curd

A dreamy lemon curd filling made with fresh lemon juice and zest! This recipe is
easy to make and is perfect for filling cakes, tarts, cupcakes, and eating by
the spoonful!

Servings: 1.5 cups

Author: Cocoa NIbs

Course:

Dessert

Cuisine:

American

Keywords:

Instructions

1 Zest and juice the lemons, and weigh out all of the ingredients into small
bowls.
2 Combine the sugar and zest together in a small metal bowl, and rub the zest into
the sugar with your fingers - this releases the lemon oil to add more flavour
and depth.
3 Next, add the eggs and lemon juice to the sugar mixture, and whisk together
until fully combined.
4 Create a double boiler - fill a small pot ¼ - ⅓ full of water, place the bowl of
curd on top of the pot (you don't want the bowl of curd touching any water), and
bring the pot to a boil over medium/high heat.
5 Stir the curd constantly until thickened - this will take up to 15 minutes. Once
the water is boiling, you can turn the heat down to medium.
6 The curd is done once it is thick, opaque, has a few bubbles, and reaches nappe
(when the consistency of the curd is thick enough to coat your spoon or spatula,
and holds its shape after running your finger through it). To test doneness, you
can dip a spatula or wooden spoon into the curd, then run your finger through
the curd on the spatula. If it doesn’t run into the empty space, and holds its
shape, it is cooked.
7 Carefully remove the bowl of curd off of the hot pot by using a towel or oven
mitts. Set the bowl of curd on a dishcloth for stability. Stir in the butter, a
few cubes at a time, until fully incorporated. You can also use an immersion
blender for this step to eliminate graininess, however, this will make the curd
runnier.
8 Place a piece of plastic wrap directly onto the curd and store it in the fridge
overnight. The next day, you can whisk the curd until smooth.

Lemon Curd

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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