Lemon Curd

Lemon Curd

Details

Smooth and tangy lemon curd with just the right amount of sweetness. Use as a filling for tarts or cakes - or simply eat by the spoonful.
  • Serves: 2 1/2 cups
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 21,914
  • Success: 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

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.

2 Comments

  • Diana  S
    Diana S
    Where do I get a link to make the crust for the lemon curd?
  • Dawn T Rouxbe Staff
    Dawn T
    I believe this Fresh Berry Tart was the same crust used here as well. Cheers.

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