Easy Lemon Curd
Easy Lemon Curd
Ingredients
- 3 tablespoons caster sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 3 egg yolks
- 50 grams unsalted butter
- pinch salt
Instructions
- 1
In a bowl, combine the 3 tablespoons of caster sugar and 1 tablespoon of lemon zest.
⏱️ 1 min
- 2
Rub the sugar and lemon zest together with your hands to release the lemon flavor.
⏱️ 1 min
- 3
Separate 3 egg yolks from the egg whites. (You can crack each egg and pass the yolk between the two shell halves, letting the white fall into a separate bowl.)
⏱️ 2 min
- 4
Pour the lemon zest and sugar mixture into a saucepan.
⏱️ 1 min
- 5
Add the 3 egg yolks to the saucepan.
⏱️ 1 min
- 6
Whisk the mixture together until well combined.
⏱️ 1 min
- 7
While continuing to whisk, add the 1/4 cup of lemon juice.
⏱️ 1 min
- 8
Add a pinch of salt and the 50 grams of unsalted butter to the saucepan.
⏱️ 1 min
- 9
Place the saucepan on a low heat.
⏱️ 1 min
- 10
Whisk occasionally as the butter melts, ensuring the mixture is evenly heated.
⏱️ 2 min
- 11
Continue whisking until the first bubble appears, which should take approximately 3 to 4 minutes from when the butter has melted.
⏱️ 4 min
- 12
Once the first bubble appears, whisk consistently for 1 minute. The mixture should thicken to a custard-like consistency.
⏱️ 1 min
- 13
Remove the saucepan from the heat and pour the lemon curd into a small bowl.
⏱️ 1 min
- 14
Cover the surface of the lemon curd directly with cling wrap (plastic film) to prevent a skin from forming.
⏱️ 1 min
- 15
Let it sit aside at room temperature for 30 minutes, then refrigerate for 1 hour (or until chilled and set).
⏱️ 90 min
- 16
The lemon curd is now ready to enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Easy Lemon Curd
- 3 tablespoons caster sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 3 egg yolks
- 50 grams unsalted butter
- pinch salt
Instructions
- 1
In a bowl, combine the 3 tablespoons of caster sugar and 1 tablespoon of lemon zest.
⏱️ 1 min - 2
Rub the sugar and lemon zest together with your hands to release the lemon flavor.
⏱️ 1 min - 3
Separate 3 egg yolks from the egg whites. (You can crack each egg and pass the yolk between the two shell halves, letting the white fall into a separate bowl.)
⏱️ 2 min - 4
Pour the lemon zest and sugar mixture into a saucepan.
⏱️ 1 min - 5
Add the 3 egg yolks to the saucepan.
⏱️ 1 min - 6
Whisk the mixture together until well combined.
⏱️ 1 min - 7
While continuing to whisk, add the 1/4 cup of lemon juice.
⏱️ 1 min - 8
Add a pinch of salt and the 50 grams of unsalted butter to the saucepan.
⏱️ 1 min - 9
Place the saucepan on a low heat.
⏱️ 1 min - 10
Whisk occasionally as the butter melts, ensuring the mixture is evenly heated.
⏱️ 2 min - 11
Continue whisking until the first bubble appears, which should take approximately 3 to 4 minutes from when the butter has melted.
⏱️ 4 min - 12
Once the first bubble appears, whisk consistently for 1 minute. The mixture should thicken to a custard-like consistency.
⏱️ 1 min - 13
Remove the saucepan from the heat and pour the lemon curd into a small bowl.
⏱️ 1 min - 14
Cover the surface of the lemon curd directly with cling wrap (plastic film) to prevent a skin from forming.
⏱️ 1 min - 15
Let it sit aside at room temperature for 30 minutes, then refrigerate for 1 hour (or until chilled and set).
⏱️ 90 min - 16
The lemon curd is now ready to enjoy.