Lemon Curd
This recipe guides you through making a vibrant, smooth, and tangy lemon curd. It involves zesting lemons with sugar in a food processor, then combining with butter, eggs, lemon juice, and salt. The mixture is gently cooked over low heat, with constant stirring, until it thickens to a luscious consistency, perfect for various desserts or as a spread.
Equipment
- 1 Vegetable Peeler For zesting lemons, avoiding the white pith
- 1 Food Processor Fitted with a steel blade
- 1 Mixing Bowl For creaming butter and combining ingredients
- 1 2-quart saucepan For cooking the lemon curd
- 1 Whisk For constant stirring during cooking
Ingredients
Main
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice 3 to 4 lemons
- 1/8 teaspoon kosher salt
Instructions
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Notes
Achieving a silky-smooth lemon curd hinges on precision. When zesting, avoid the white pith at all costs, as it contains bitter compounds that will compromise the flavor. Using a food processor to mince the zest with sugar helps release the lemon oils, intensifying the aroma and flavor. The most critical step is cooking: maintain low heat and stir constantly. Overheating will curdle the eggs, resulting in a grainy texture. A good quality whisk and potentially a rubber spatula to scrape the bottom will ensure even cooking. If you have a candy thermometer, aim for 170°F (77°C) – just before simmering. For an ultra-smooth curd, consider straining it through a fine-mesh sieve after cooking to remove any tiny bits of zest or cooked egg.