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Recipes

Fresh Lemon Curd

Author: Eliza Adam
Serves: Makes about 1½ cups

I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes...pretty much anything will go well with it!
lemon curd

Ingredients

  • 6 large egg yolks
  • ½ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • Grated zest of 1 lemon
  • Pinch of salt
  • ½ cup unsalted butter, cut into pieces
I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes…pretty much anything will go well with it!

Preparation

  1. Fill a double boiler or a large pot with an inch or two of water and bring to a simmer. Have a fine-mesh strainer over a medium-sized bowl
    ready nearby.
  2. Place egg yolks, sugar, lemon juice, zest, and salt in a heatproof bowl. Whisk the mixture slightly.
  3. Set the bowl containing the egg mixture over the double boiler or large pot; if necessary, adjust the heat to keep it just barely simmering. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and leaves a path on the back of the spoon. Cooking time is about 10 minutes; it’s important you don’t let the mixture boil.
  4. Immediately pour the curd through the strainer into the bowl you’ve had ready nearby. Then, stir in the butter, a few pieces at a time, blending well with a spatula after each addition. Press a piece of plastic wrap directly over the surface of the curd to prevent a skin from forming, then poke several slits in the top with a knife to let out steam. Cool the curd until lukewarm, then refrigerate until cold. You can keep in your refrigerator for 1 month or in the freezer for up to 3 months.

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