Lemon Curd

12 Nov

I love making lemon curd.  There is something about watching the soupy mixture transform into a thick, glossy, luxurious thing.  Lemon curd takes some time but can be used in so many ways. It can be piped into the center of doughnuts, cupcakes or cookies.  It is the filling for lemon meringue pie and lemon tarts.   It is used in lemon bars and sandwich between shortbread cookies.

Lemon Curd

3/4 cup lemon juice

Zest from 4 lemons

1 1/2 cup sugar

4 eggs

1/2 cup of butter at room temperature

Combine all ingredients in a heat proof bowl.  Whisk to combine.  Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens.  The mixture is done when a line created by dragging your finger on the back of a spoon, sticks around for a bit. (see picture below) This takes a while – 15 minutes or so.

If you want to cut down on the time you can combine all of the ingredients in a large saucepan, place it over direct heat and whisk until thick.  It will cut the time in half. However, you run the risk of scrambling your eggs.  The double boiler allows the egg mixture to heat up slowly and for the curd to come together smoothly.

Refrigerate.  Use the same recipe, ratios and technique to make lime, grapefruit or orange curd.


One Response to “Lemon Curd”


  1. Teeny, Tiny Tarts | Heavy Cake - November 23, 2011

    […] Lemon Curd […]

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