I love lemon everything. Do you? If its tart, sign me up!
Lemon curd is one of those things that, goodness, sounds so terrifyingly difficult. But I am here to help you out.
Today we are taking all the fear out of making lemon curd. And I'm excited to share the recipe because this lemon curd is, omg, it's everything, it's amazing. It's out of this world good! Not too sweet, not too tart. I mean, just perfect.
Fresh and bright, everything a lemon curd should be.
If you google how to make lemon curd you will stumble upon tons of different techniques. I can't even tell you how much research I've done on lemon curd and preparing it.
So I'll be giving you a recipe that is simple to follow, doesn't have a ton of steps and anyone can do no matter what your cooking skill level.
First of all. We won't be tempering eggs. Sigh of relief together. Because this can be tricky and I don't want you to be frustrated, I want you to have success making this every time.
This way you'll go for this lemon curd recipe over and over.
Second, everything gets mixed in one bowl. Hooray! All the ingredients are combined in a bowl (or straight in the pan), whisked together and slowly brought up to temperature over low heat. Lemon curd should be brought to a temperature of 170 degrees.
I use a candy thermometer so I know it's safe. Having a candy thermometer on hand is such a good idea, you will use it more than you think and they are inexpensive. At the very end you'll want to strain the lemon curd, just in case some of the egg cooked. You can tell because you'll see little pieces of white egg, this can happen if stop whisking at all.
Lastly, once it's done you're going to be amazed with just how EASY this was!
My sweet neighbor and friend brought over the biggest bag of Meyer Lemons from her lemon tree and this is a great time of year if you have a lemon tree to make lemon curd. I think I counted 30 lemons! I have a freezer full of lemon juice and zest. Shout out to Laura, thanks girl.
So what do you say we get started?! Grab your lemons and let's go!
1 c lemon juice (5-6 juicy lemons)
1 tbsp lemon zest
1 c sugar
5 tbsp butter, softened
4 large eggs
pinch of salt
Add the butter and sugar to a small pot, whisking until combined. Add in the eggs, lemon juice, lemon zest and salt. Whisk until the sugar has dissolved. Heat the pot over low heat, whisking continuously, until the temperature of the lemon curd reaches 170 degrees. This takes anywhere from 5-10 minutes.
Remove the pan from the heat, continue to whisk until it has cooled down. Grab a bowl, with a strainer over top. Strain the lemon curd. Refrigerate.