Lemon Curd

Name: Lemon Curd
Yield: Makes about 1¼ cups (310 mL)
Ingredients: ½ cup (125 mL) fresh lemon juice; ⅔ cup (160 mL) sugar; 2 egg yolks; 2 tsp (10 mL) finely grated lemon zest; ½ cup (125 mL) unsalted butter, at room temperature; 1 egg

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This curd can also double as a rich filling for a lemon tart (it is a little too rich and delicate for a lemon meringue pie, though), or it can be served alongside fresh berries, or as part of a shortcake with White Chocolate Black Pepper Scones.

Ingredients

⅔ cup (160 mL) sugar
½ cup (125 mL

Preserve
Vegetarian
Gluten-free

Method

Whisk the sugar, lemon juice, lemon zest, egg yolks, and whole egg together in a metal bowl. Place the bowl over a pot of simmering water and gently whisk the mixture by hand (you do not need to whisk quickly, and can even step away now and again), until thickened to the point that the curd leaves a ribbon on top of itself when the whisk is lifted, about 15 minutes.