Lemon Curd
This is a base preparation that relies entirely on temperature control. When you pull it at the right moment, you get a texture that sits somewhere between a heavy cream and a custard, brightened by the edge of fresh zest.
Patience is your primary ingredient
If you rush the heat, the eggs will scramble. Use a bowl that fits snugly over your pot so the steam doesn't escape and cook your face.
- Medium saucepan
- Heat-proof glass or metal bowl
- Whisk
- Fine-mesh sieve
- Rubber spatula
What goes in.
- 1/2 cupfresh lemon juice (about 3 lemons)
- 1 tbsplemon zest, finely grated
- 3/4 cupgranulated sugar
- 3large eggs
- 1large egg yolk
- 6 tbspunsalted butter, cubed and room temperature
Stabilizing the emulsion
Whisking the eggs and sugar thoroughly before adding the juice prevents the acid from curdling the proteins immediately. Keep the bowl above the simmering water, not touching it, to ensure the eggs heat gradually.
The method.
Prep the bath
Fill your saucepan with two inches of water and bring to a gentle simmer. Place your mixing bowl on top, ensuring the bottom is not touching the water.
Whisk base
Combine the eggs, sugar, lemon juice, and zest in the bowl. Whisk continuously for 8 to 10 minutes. The mixture will transition from thin and frothy to thick and opaque.
Check the nape
The curd is ready when it coats the back of a metal spoon and you can draw a clean line through it with your finger that doesn't immediately fill back in.
Emulsify butter
Remove the bowl from the heat. Whisk in the cubes of butter, one at a time, until fully incorporated and glossy.
Strain and chill
Pass the mixture through a fine-mesh sieve to catch any bits of cooked egg or zest. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cold.
Other turns to take.
Lime Curd
Substitute the lemon juice and zest with an equal amount of lime; it will be sharper and more acidic.
Blood Orange Curd
Swap in blood orange juice; you may need to reduce the sugar slightly as it lacks the high acid profile of a lemon.
When it doesn't go to plan.
If you accidentally get a few cooked egg bits in the curd, the fine-mesh sieve will save it.
Do not use an aluminum bowl, as the acidity of the lemons will react with the metal and impart a metallic taste.
The curd will thicken significantly as it sits in the refrigerator, so do not worry if it seems slightly loose while warm.
The ones that keep coming up.
Can I use bottled lemon juice?
It is not recommended. The flavor lacks the brightness of fresh fruit, and bottled versions often contain preservatives that interfere with the thickening process.
Why did my curd separate?
Usually because the heat was too high or you added the butter while the curd was still over the simmering water. Remove from the heat source before mounting with butter.
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