Lemon curd recipe
Making your own lemon curd is not difficult. With just a few ingredients, you can make your own curd to use in a lemon meringue pie, for example.
Servings: 1 glass jar
Ingredients
- zest of 2 large lemons
- 130 ml lemon juice 2 lemons
- 200 grams of fine granulated sugar
- 125 grams of unsalted butter
- 2 eggs beaten
Equipment
Instructions
- Zest and squeeze lemons. Strain the juice briefly to remove any seeds.
- Place the lemon zest, sugar, and butter in a bowl. You are making this recipe au bain marie, so place the bowl over a saucepan of boiling water. Do not turn the heat up too high. Let the ingredients melt in the bowl and stir gently until smooth.
- When all the butter is melted, add the lemon juice and stir. Add the eggs and stir again. Now it is a matter of patience. Check from time to time to make sure there is enough water in the pan.
- Continue to stir gently in the bowl as the lemon curd continues to thicken. When the curd is the consistency of yogurt, it is ready. This takes about 20 minutes.
- Place the lemon curd in a bowl to cool. As the curd cools, it will continue to thicken to the proper final thickness.
How to store
When the lemon curd has cooled completely, place it in a jar and store in the refrigerator for up to two weeks. If you boil the jars first, you can store the curd in a cool, dark place outside the refrigerator for up to a year.