Lemon Curd

This smooth and tangy lemon curd is bright, buttery, and perfectly balanced between sweet and citrusy. Silky in texture and rich in flavor, it’s ideal for spreading, filling pastries, or layering into desserts like cakes and rolls.

Yield: 2 cups

Author: Kelli Bowman

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Lemon Curd

Prep time: 15 MinCook time: 15 MinInactive time: 6 HourTotal time: 6 H & 30 M

This smooth and tangy lemon curd is bright, buttery, and perfectly balanced between sweet and citrusy. Silky in texture and rich in flavor, it’s ideal for spreading, filling pastries, or layering into desserts like cakes and rolls.

Ingredients

• 1 cup cane sugar
• 1 cup fresh lemon juice
• Zest of 7 lemons
• 6 egg yolks
• ½ cup butter, cubed
• Pinch of salt
• 1 Tbsp cornstarch

Instructions

1. In a medium saucepan, combine cane sugar, lemon juice, lemon zest, egg yolks, cornstarch, and salt. Whisk well until fully combined.
2. Place over medium-low heat and continue whisking constantly. Add the cubed butter and cook until the mixture thickens and becomes smooth.
3. Continue whisking until the curd reaches about 170°F, or until it coats the back of a spoon and does not slide off immediately.
4. Remove from heat and strain through a fine mesh sieve into a bowl to remove the zest and any cooked egg bits.
5. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 6–8 hours or overnight until fully set.

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