Simple Lemon Curd
Homemade lemon curd, perfect for topping toast or filling a tart.
Equipment
- Mixing Bowl
- Sauce Pan
- Whisk
- Candy Thermometer
- Strainer or Sieve
Ingredients
- 3 Eggs
- ½ Cup White Sugar
- 3 Lemons
- 6 Tbsp Unsalted Butter Cubed
- ½ Tsp Vanilla Extract
Instructions
- Prep your lemons. You need the zest from one and the juice from all three; about a teaspoon of zest and 1½ cups of juice.
- In your sauce pan, whisk together the eggs, sugar, and zest until well mixed and somewhat frothy-looking.
- Whisk in the lemon juice, then add in the butter cubes.
- Set your pan over low heat and put your candy thermometer in place. Whisk often/constantly as the butter melts. Keep whisking until the curd starts to thicken, around 9 minutes.
- Keep going. You're looking for the curd to reach 175℉, to temper the eggs and set the curd without overcooking it. Once it reaches temperature, remove it from the heat.
- Place your strainer over a clean bowl and pour the curd into it. Whisk it through the strainer until you've strained it all. This removes the largest bits of zest and ensures your curd is smooth.
- Mix in your vanilla extract and let the curd cool to room temperature. Once cooled, you can transfer it to a jar and keep it fridged until you need it.