Lemon Curd Recipe
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Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake.
Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons.
INGREDIENTS
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
- 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
- 1/8 teaspoon fine salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
INSTRUCTIONS
- Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
- Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes.
(Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.) - Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
- Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. 
Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 5 days ahead.)
I used to make a Lemon Cheesecake with the lemon curd swirled on the top! It was lovely because the curd was a couple of shades darker than the cheesecake and it was tarter and made it really special. I got the recipe from Bon Apetit'
wow I really want to try this. It's like the dessert version of mayonnaise.
I've made lemon curd using the whole egg and cooking briefly in a microwave. However, the sugar can re-granulate. This cooking recipe may be better.
anakalia - Lemon curds that have been canned through heat processing have a longer shelf life. However, this fresh lemon curd has a shorter shelf life due to perishable ingredients and no canning. It can last for up to 5 days in the refrigerator and we've updated the recipe accordingly. Thanks for checking! Christine Gallary, CHOW Test Kitchen
When you say it can be refrigerated for up to 2 days ahead... does that mean we should assume it's only good for two days after making it? I always thought that lemon curd was one of those things with a longer shelf-life...
holy macaroni this was good and easy! i made it with Meyer lemons and think i'll try tangerine next. yumm :)