My Favorite Lemon Curd Recipe
Prep time
Cook time
Total time
This is an all-time favorite, easy-peasy, foolproof lemon curd recipe from Fine Cooking. I use it any time I want lemon curd -- there's no reason to try anything else!
Author: Slightly adapted from Fine Cooking
Serves: 2 cups
Ingredients
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice (from about 3-4 large lemons)
- Grated lemon zest from 1 lemon
Instructions
- Cream the butter and sugar together in a large bowl for 2-3 minutes or until the sugar is dissolved and the mixture is pale and fluffy. Add in the eggs and egg yolks and beat for 1 minute. Beat in the lemon juice. The mixture will look curdled when you add the lemon juice, but don't worry! It will smooth out as the butter melts while cooking.
- Pour the mixture into a medium, heavy-bottomed saucepan and heat, stirring constantly, over low heat until the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the temperature on a candy thermometer reads 170 degrees F and the mixture coats the back of a wooden spoon (about 8-10 minutes), being careful not to let the mixture boil. It will still seem thinner than store-bought lemon curd at this point, because it thickens as it cools. Transfer the mixture to a shallow bowl and stir in the lemon zest. Press plastic wrap to the surface of the curd to prevent a skin from forming. Chill for several hours until thick and cold.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2016/04/27/my-favorite-lemon-curd-recipe/