Traditional Lemon Curd
This is a base preparation that relies on patience rather than complexity. When done correctly, it has a bright, sharp snap that balances the richness of the butter.
Watch the temperature, not the clock.
Eggs scramble easily. Using a double boiler prevents the bottom from cooking faster than the rest of the mixture.
- non-reactive mixing bowl
- saucepan
- whisk
- fine-mesh sieve
What goes in.
- 1/2 cupfresh lemon juice
- 1 tbsplemon zest
- 3/4 cupgranulated sugar
- 3large eggs
- 1large egg yolk
- 6 tbspcold unsalted butter, cubed
Maintaining the emulsion
Keep the whisk moving in a steady, circular motion. If the steam gets too hot, lift the bowl off the heat for a few seconds to prevent the egg proteins from curdling.
The method.
Setup
Fill a saucepan with two inches of water and bring to a simmer. Place the mixing bowl on top, ensuring the bottom does not touch the water.
Combine
Whisk the sugar, eggs, yolk, lemon juice, and zest in the bowl until uniform.
Thicken
Continue whisking constantly for about 10 minutes. The mixture is ready when it thickens enough to coat the back of a spoon and leaves a clear track when you run your finger through it.
Emulsify
Remove the bowl from the heat. Whisk in the cold butter cubes one at a time until fully melted and glossy.
Strain
Pour the curd through a fine-mesh sieve into a clean jar to catch any bits of cooked egg or zest.
Chill
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least two hours before serving.
Other turns to take.
Lime Curd
Substitute equal parts lime juice and zest for the lemon, reducing the sugar by one tablespoon to balance the tartness.
Blood Orange Curd
Use blood orange juice and zest. Increase the amount of juice slightly if the color is too faint.
When it doesn't go to plan.
Always use a stainless steel or glass bowl to avoid a metallic taste.
The curd will continue to thicken significantly as it cools in the refrigerator.
If you accidentally overcook the eggs and see tiny lumps, push the curd through the sieve twice; it often saves the texture.
The ones that keep coming up.
Why does my curd taste eggy?
This usually happens if the heat was too high or if you didn't whisk enough. Ensure the butter is incorporated thoroughly at the end to round out the flavor.
How long does it stay fresh?
Kept in an airtight jar in the refrigerator, it will remain stable for up to two weeks.