Making Proper Lemon Curd
This is a base preparation that relies entirely on temperature control. When done right, it has the consistency of soft butter and a sharp, clean finish that cuts through plain toast or yogurt.
Control the heat or lose the batch.
The secret to curd is patience. If you rush the heat, you will end up with sweet scrambled eggs.
- Heavy-bottomed stainless steel saucepan
- Fine mesh sieve
- Whisk
- Rubber spatula
- Glass bowl
What goes in.
- 3large lemons (zested and juiced)
- 1 cupgranulated sugar
- 3large eggs
- 1large egg yolk
- 6 tbspunsalted butter, cubed and cold
Pass through the sieve
Always pass the finished curd through a fine-mesh sieve into a clean bowl. This removes any bits of zest and the occasional tiny piece of cooked egg white, ensuring a glass-smooth texture.
The method.
Whisk the base
Combine the lemon zest, sugar, eggs, egg yolk, and juice in your saucepan. Whisk until the sugar has mostly dissolved and the color is a pale, uniform yellow.
Cook low and slow
Place the pan over low heat. Use your spatula to constantly stir, making sure you reach the edges and bottom corners of the pan where the heat is most concentrated.
Watch for the thickening
After about 10 minutes, the mixture will begin to steam and thicken. Keep stirring until the mixture coats the back of a spoon and leaves a clear path when you draw your finger through it.
Incorporate the butter
Remove from heat immediately. Stir in the cold cubes of butter one at a time until completely incorporated and the curd looks glossy.
Strain and set
Pour the curd through a sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until completely cold.
Other turns to take.
Lime Curd
Swap the lemons for limes, but add a splash more sugar if the acidity is too sharp for your preference.
Blood Orange Curd
Use blood orange juice and zest for a milder, floral flavor and a deep sunset-colored finish.
When it doesn't go to plan.
Use a stainless steel pan rather than aluminum, as aluminum can react with the lemon juice and leave a metallic taste.
If you accidentally get egg bits in the mixture, don't throw it out; the sieve is designed to save you from these small mistakes.
Keep the cold butter cubes separate until the very end; adding them cold provides a better final texture than adding them while the curd is still over the heat.
The ones that keep coming up.
How long will this stay good?
Kept in an airtight glass jar in the refrigerator, it will remain fresh for up to two weeks.
Can I use bottled lemon juice?
Stick to fresh fruit. Bottled juice lacks the brightness of the oils found in the fresh zest and often contains preservatives that interfere with the thickening process.
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