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Perfect on pavlova, toast, or straight from the spoon! This lemon curd recipe stands out with its silky texture and vibrant citrus flavor. The sugar and lemon zest are mixed until fragrant, creating a base that bursts with aroma. Egg yolks are whisked to a pale smoothness, and the mixture is gently cooked to avoid curdling. Cold butter is added for a luxurious finish, and the curd is strained for ultimate smoothness. Chill it until...
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Mix sugar and lemon zest until fragrant.
Add egg yolks and whisk until pale and smooth.
Transfer the mixture to a pot and cook on low heat, stirring constantly to prevent curdling.
Once the mixture thickens and starts to bubble lightly, remove from heat.
Add cold butter and mix until the curd becomes silky.
Strain the curd through a sieve, pour into a jar, and chill until set.
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To avoid curdling, make sure to cook on low heat and stir constantly.
Straining the curd ensures a smooth texture free of zest or egg solids.
Use fresh lemon juice for the best flavor.
Can I use salted butter instead of unsalted?
It's best to use unsalted butter to avoid altering the flavor balance of the curd.
How long does lemon curd last?
Stored in the fridge in an airtight container, it can last up to 2 weeks.
Can I freeze lemon curd?
Yes, lemon curd freezes well for up to 3 months. Thaw in the fridge before using.
Why did my curd curdle?
Curdling happens if the heat is too high or if the mixture isn’t stirred constantly. Cook on low heat and keep stirring.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
