Easy Lemon Curd: FREE Virtual Cooking Class
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Easy Lemon Curd
Yield: about 2 cups
2/3 cup granulated sugar
2/3 cup fresh lemon juice
3 large eggs
3 ounces (6 tablespoons) unsalted butter, cut into cubes
1 tablespoon lemon zest
Pinch of kosher salt
Fill a large saucepan halfway with water and place over medium heat. Find a heat-proof bowl that fits over the top of the bowl, without touching the water. In the bowl add sugar, lemon juice, zest, and eggs. Whisk to combine. Place bowl over simmering water and whisk until the consistency of heavy cream and ribbon appear on the surface (ribbon stage), about 20 minutes / 183*F.
Remove from heat and fold in butter. Stir gently to incorporate. Press through a strainer and chill completely before using. Serve with biscuits or toast. It is delicious!
Equipment List:
whisk
double boiler or saucepan with heat safe bowl
citrus press
strainer
cooking spoon
microplane
kitchen thermometer, optional
Shopping List:
6 ounces granulated sugar
4 to 6 lemons
3 large eggs
3 ounces unsalted butter
Pinch of kosher salt
Do Before Class:
Simmer water in double boiler
Zest and juice lemons
Weigh and measure all recipe ingredients
Have tools and equipment within reach
Review recipe and have questions ready!