Lemon Curd

This classic lemon curd is the ultimate balance of sweet and tart, offering a luxurious, silky texture that transforms simple ingredients into a gourmet treat. Made with fresh lemon juice and zest, eggs, sugar, and butter, it delivers an intense citrus flavor that cuts through richness perfectly. Ideal for spreading on scones, filling tarts, or layering in cakes, this versatile condiment adds a professional touch to any dessert. The careful cooking process ensures a smooth consistency without scrambling the eggs. Store in the fridge for up to two weeks or freeze for longer preservation. It is a staple in any baker's pantry for its bright, zesty punch.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 961.7

Dietary: Gluten-free, Vegetarian

Description

This classic lemon curd is the ultimate balance of sweet and tart, offering a luxurious, silky texture that transforms simple ingredients into a gourmet treat. Made with fresh lemon juice and zest, eggs, sugar, and butter, it delivers an intense citrus flavor that cuts through richness perfectly. Ideal for spreading on scones, filling tarts, or layering in cakes, this versatile condiment adds a professional touch to any dessert. The careful cooking process ensures a smooth consistency without scrambling the eggs. Store in the fridge for up to two weeks or freeze for longer preservation. It is a staple in any baker's pantry for its bright, zesty punch.

Ingredients

2 1/2 cups Superfine sugar
1/2 cup Fresh lemon zest
4 large Eggs
7 large Egg yolks
1 cup Strained fresh lemon juice
1/4 cup Unsalted butter, chilled and cut into pieces

Directions

1
Chill a medium metal or glass bowl in the refrigerator.
2
In a small bowl, combine the superfine sugar and fresh lemon zest, stirring until well blended. Let stand for 30 minutes to allow the sugar to absorb the lemon oils.
3
Fill the bottom pan of a double boiler about 1/4 full with water. Place over medium-high heat and bring to a gentle boil.
4
In the top of the double boiler, lightly beat the whole eggs and egg yolks together.
5
Gradually whisk in the sugar and zest mixture until well blended, then stir in the strained lemon juice.
6
Add the chilled butter pieces to the mixture.
7
Place the top pan over the boiling water, ensuring the bottom of the pan does not touch the water.
8
Slowly heat the mixture, stirring constantly with a flexible spatula or spoon. Stir gently to avoid creating bubbles in the curd.
9
Scrape the bottom of the pan frequently to prevent scorching or curdling. Cook until the mixture reaches 168-170 degrees F (75-76 degrees C), about 5 to 7 minutes.
10
Remove the pan from the heat and place it on a dish towel. Continue to stir until the curd thickens and coats the back of a metal spoon, about 5 minutes.
11
Remove the chilled bowl from the refrigerator and place a fine-mesh sieve over it.
12
Slowly pour the curd through the sieve into the chilled bowl to strain out the zest and any small lumps.
13
Gently stir the strained curd to remove any air bubbles.
14
Ladle the curd into hot jars, leaving 1/4 inch headspace. Use a plastic knife to remove trapped air bubbles, wipe jar rims clean, cover with hot lids, and apply screw rings.
15
Process 4 or 8 ounce jars for 10 minutes at 11 pounds of pressure in a dial-gauge pressure canner, or at 10 pounds pressure in a weighted-gauge pressure canner.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 961.7kcal

% Daily Value *
Total Fat 29.0g45%
Saturated Fat 8.2g41%
Cholesterol 1131.5mg378%
Sodium 114.6mg5%
Total Carbohydrate 160.6g54%
Dietary Fiber 1.0g4%
Sugars 155.7g
Protein 21.1g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: If not canning, store the lemon curd in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months. Thaw in the refrigerator before using.

Tips: Using superfine sugar helps ensure a smooth texture without gritty bits. If you don't have superfine sugar, you can pulse regular granulated sugar in a food processor for a few seconds.

Variations: For a richer flavor, you can add a teaspoon of vanilla extract or a pinch of salt after straining.

Safety: Ensure all jars and lids are properly sterilized before filling. Follow pressure canning guidelines carefully to ensure food safety.

Keywords: lemon, curd, citrus, preserves, spread, filling, dessert, pastry, eggs, butter, sugar, zest, juice, homemade, confection, breakfast, tea, scone, cake, tart, smooth

Read it online: https://www.chefs-mate.com/recipe/lemon-curd-2/