Lemon Curd

Name: Lemon Curd
Yield: Makes about 2½ cups (625 mL)
Ingredients: 1 cup (250 mL) fresh lemon juice; 1 ⅓ cups (330 mL) sugar; 2 eggs; 1 cup (250 mL) unsalted butter, at room temperature; 4 egg yolks; 4 tsp (20 mL) finely grated lemon zest

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Ingredients

1 ⅓ cups (330 mL) sugar
1 cup (250 mL

Preserve
Vegetarian
Gluten-free

Method

Whisk the sugar, lemon juice, lemon zest, egg yolks, and whole eggs 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 20 minutes.