Recipes > Lemon Curd
- Serves: 2 1/2 cups
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 46,210
- Success Rating: 100% (?)
Steps
Step 1: Preparing Your Mise en Place
- 4 to 5 whole lemons
- 4 large eggs
- 12 oz sugar
- 6 oz butter
Method
To prepare your mise en place, first wash the lemons. Remove the zest from 4 lemons and set aside.
Juice the lemons to equal 180 ml (3/4 cup or 12 tbsp).
Measure the sugar and butter and gather the eggs.
Step 2: Preparing the Liquid
Method
Place the lemon juice, lemon zest and butter into a medium-sized pot and bring to a boil. Once boiling, remove from the heat. Don’t let the juice reduce or evaporate as you will alter the proper ratio.
Step 3: Whisking the Eggs and Sugar
Method
While the juice mixture is heating, place the eggs into a large bowl. Whisk in the sugar just until smooth.
Step 4: Tempering the Eggs
Method
Once the liquid mixture comes to a boil, temper the eggs. Slowly add the hot liquid to the egg mixture, a bit at a time, while constantly whisking. Once everything is combined, pour the mixture back into the pot.
Step 5: Cooking the Lemon Curd
Method
Over medium heat, SLOWLY bring the mixture up to a boil. This will take at least 5 or 6 minutes (or more), so be patient. Stir continuously and scrape the bottom of the pot to prevent the mixture from cooking unevenly and curdling.
Once the curd has come to a gentle boil, immediately remove it from the heat.
Step 6: Straining the Lemon Curd
Method
Immediately strain the lemon curd into a stainless-steel bowl.
Step 7: Cooling the Lemon Curd
- ice bath
Method
Once strained, place the lemon curd over an ice bath to cool. Stir occasionally.
Once cool, transfer to the refrigerator. The curd can now be used in a variety of desserts and will keep for about 1 week in the refrigerator.
Chef's Notes
- by Kimberley Slobodian
- •
- August 18, 2009
This lemon curd will set nicely when properly chilled; however, it is not very stiff. If filling one large tart, it will likely slide a bit once sliced; therefore, it is best for individual tarts. Once placed into a tart shell or cake, chill for at least 6 to 8 hours.
4 Comments
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Where do I get a link to make the crust for the lemon curd? -
I believe this Fresh Berry Tart was the same crust used here as well. Cheers. -
Lemons are not in season, but Barbados Cherries are, (https://hort.purdue.edu/newcrop/morton/barbados_cherry.html), do I just juice these and follow the curd instructions to make a cherry curd? How do I measure or access the consistency of a curd? -
HI Carleen. I bet that you can use cherry juice to make cherry curd, why not? Here is a good article on lemon curd including achieving the proper consistency . Lauren
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