Lemon Curd

Name: Lemon Curd
Yield: Makes about 2 cups [640 g]
Ingredients: 8 tablespoons [1 stick or 113 g] unsalted butter, at room temperature; 1½ cups [300 g] granulated sugar; ¼ teaspoon salt; 5 large egg yolks, at room temperature; 1 large egg, at room temperature; ⅓ cup [80 g] fresh lemon juice

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

Store-bought lemon curd is often too sweet or metallic tasting, so I find that making it at home with fresh lemons is well worth the effort. I leave out the zest for a smooth, not-too-tart curd, but you can add some to ramp up the lemon flavor.

Ingredients

8 tablespoons [1 stick or 113 g] unsalted butter, at room temperature
1½

Vegetarian

Method

1) In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt and mix on medium speed until combined, 1 minute more. Scrape down the sides of the bowl and add the egg yolks on low speed. Increase the speed to medium and beat for 3 to 4 minutes, until smooth and light. Add the whole egg and mix on low speed u