Velvety smooth, tart and bursting with flavor, a perfectly balanced lemon curd is a fine art to master. This recipe is simple to make and a delicious addition to lemon meringue pie or simple, as is with whipping cream to finish. Oh the possibilities!
Yield: Approximately 2 cups
Preparation time: 10 minutes + 2 hours refrigeration to set
Cook Time: 15 minutes
4 egg yolks, lightly whisked to break yolks
1 cup super fine white sugar – see kitchen note
1/2 cup lemon juice, freshly squeezed from approximately 2 – 3 juicy lemons, added in two additions
6-ounces (1 1/2 sticks) unsalted butter, room temperature
1. In a small saucepan with a few inches of water over medium heat, bring water to a simmer and reduce temperature to low.
2. In a medium size heatproof bowl, that fits over the mentioned saucepan of simmering water – creating a double broiler – add yolks and sugar whisking until smooth and pale in color.
3. Add half the lemon juice to the bowl with the eggs and sugar, and place over the saucepan of simmer water. Over low heat, vigorously whisk until mixture thickens (ribbon state), approximately 8 minutes– see kitchen note.
4. Add the remaining lemon juice and continue to whisk until the mixture thickens (ribbon state), approximately 6 – 8 additional minutes.
5. Remove from heat and allow to cool at room temperature for 15 minutes. Add butter, whisking until evenly combined.
6. Chill and use as desired. Note: mixture will thicken the longer it sits in the refrigerator, at least 1 – 2 hours. For an even thicker consistency, slowly add 2 teaspoons of cornstarch – while whisking – when adding the second batch of lemon juice.
Kitchen Note: From a quick spread on toast, drizzled on fresh berries or as a filling for lemon meringue pie or lemon tart, a basic lemon curd is an excellent treat to have on hand! Lemon curd will keep for two weeks when stored in an airtight container in the refrigerator.