Description
This Super Silky Lemon Curd is a delightful blend of fresh lemon juice and zest, creating a bright, tangy flavor that’s simply irresistible. With just a few easy steps, you can enjoy this smooth, creamy curd that’s perfect for filling pastries, topping pancakes, or enjoying straight from the jar!
Ingredients
Scale
- 100g granulated sugar
- 6g fresh lemon zest (from about 2 lemons)
- 120g freshly squeezed lemon juice
- 120g egg yolks (from about 6 eggs)
- 70g unsalted butter, cold and cut into cubes
- pinch of salt
Instructions
- In a medium non-reactive saucepan, combine sugar and lemon zest; rub the zest into the sugar to release its oils.
- Add the remaining ingredients to the saucepan and stir to mix well, leaving the butter in chunks.
- Heat over medium-low, stirring occasionally, until the butter melts and mixture smooths out. Expect some lumps from the zest.
- Continue cooking and stir frequently until the temperature reaches 170°F (76°C) or until thickened enough to coat the back of a spatula.
- Strain the mixture through a sieve into your storage jar to remove any cooked egg bits and zest, if desired.
- Optionally, transfer to a shallow dish to cool quicker.
- Cover with plastic wrap directly on the surface and refrigerate until cooled completely. Store in an airtight container for up to 2 weeks.
Notes
For a zestier flavor, leave some zest in the curd before straining.
Ensure to keep an eye on the temperature to avoid scrambling the eggs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 7g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg