Lemon Curd
Lemon Curd
Ingredients
- 2 eggs
- 2 egg yolks
- 80 grams unsalted butter
- 160 grams sugar
- 2 lemons, juice and zest of
Instructions
- 1
In a medium saucepan, add the whole eggs and egg yolks. Whisk them together until they are well combined and uniform in color.
⏱️ 2 min
- 2
Add the unsalted butter, granulated sugar, fresh lemon juice, and lemon zest to the saucepan with the egg mixture. Place the saucepan over medium heat.
⏱️ 3 min
- 3
Stir the mixture constantly with a whisk or rubber spatula. Continue to cook, stirring, until the butter has completely melted and the curd begins to thicken. It should become glossy and smooth, coating the back of a spoon.
⏱️ 10 min
- 4
Carefully transfer the hot lemon curd into clean, sterilized glass jars. Allow the curd to cool completely to room temperature before securing the lids tightly.
⏱️ 120 min
- 5
Once cooled and sealed, store the lemon curd in the refrigerator. It will last for up to one month.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Curd
- 2 eggs
- 2 egg yolks
- 80 grams unsalted butter
- 160 grams sugar
- 2 lemons, juice and zest of
Instructions
- 1
In a medium saucepan, add the whole eggs and egg yolks. Whisk them together until they are well combined and uniform in color.
⏱️ 2 min - 2
Add the unsalted butter, granulated sugar, fresh lemon juice, and lemon zest to the saucepan with the egg mixture. Place the saucepan over medium heat.
⏱️ 3 min - 3
Stir the mixture constantly with a whisk or rubber spatula. Continue to cook, stirring, until the butter has completely melted and the curd begins to thicken. It should become glossy and smooth, coating the back of a spoon.
⏱️ 10 min - 4
Carefully transfer the hot lemon curd into clean, sterilized glass jars. Allow the curd to cool completely to room temperature before securing the lids tightly.
⏱️ 120 min - 5
Once cooled and sealed, store the lemon curd in the refrigerator. It will last for up to one month.