Lemon Curd
Lemon curd. Not too sweet. Wonderfully tart. Velvety smooth texture. Perfect as a spread, a dipping sauce, or as a flavor agent in sweet and savory dishes.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
- 24 grams fresh lemon zest (4 tablespoons)
- 300 grams granulated sugar (1-1/2 cups), blended until superfine
- 113 grams unsalted butter (1 stick), room temperature
- 250 grams egg (5 large), room temperature
- 120 grams fresh lemon juice (1/2 cup)
Add the fresh lemon zest, blended sugar, and unsalted butter to stand mixer. Beat with paddle attachment until light and fluffy. Add eggs 1 at a time. Beat on low just until combined. Add fresh lemon juice. Beat on low until well combined.
Transfer lemon mixture to medium saucepan. Heat over medium low heat, stirring constantly, until mixture thickens, about 10 minutes. Do not boil. Remove from heat.
Strain mixture. Store in airtight container in refrigerator for up to 1 week.
Keyword lemon, lemon curd, lemon curd recipe