Baking Basics: Lemon Curd
A quick and simple lemon curd, which can be used as a filling for cookies, cakes, and more, or simply enjoyed on its own.
Servings 1.5 Cups
Calories 233kcal
Ingredients
- 1 Egg
- 2 additional Egg Yolks
- 2 Lemons zested and juiced, about 1 Tbsp zest and ½ cup of juice
- ¾ Cup Granulated Sugar
- 6 Tbsp Unsalted Butter sliced into Tbsp-sized pieced
- ¼ tsp Salt
Instructions
- Heat about an inch of water in the bottom of a double boiler up to a boil, then lower to continue simmering. If you don't have a double boiler, you can place a heatproof bowl on top of a saucepan. The bowl should be large enough to sit above the water.
- Add the eggs, lemon zest and juice, and sugar to the top of the double boiler, and cook, whisking constantly until the mixture reaches a temperature of 170°F.
- Turn off the heat and add in the butter, stirring until it has melted and full incorporated. Transfer the lemon curd to a glass jar or bowl and cover with plastic wrap touching the surface of the curd. Chill in the fridge at least 4 hours and preferably overnight. It will thicken as it chills.
Notes
Make ahead tip: Once chilled, lemon curd can be stored in the fridge for up to 4 weeks, in a sealed container. It can also be frozen for up to 6 months. Allow it to thaw in the fridge overnight before using.