Homemade Lemon Curd
Homemade lemon curd is sweet and tangy, and also rich and creamy. It's the perfect combination to elevate and brighten your favorite baked goods and brunch table.
Ingredients
- ½ cup lemon juice fresh squeezed
- ½ cup white sugar
- 4 egg yolks
- 4 tablespoons salted butter cubed and softened
Instructions
- Remove the butter from refrigerator, cut into cubes and allow it to warm up. Separate the yolks from the eggs and set aside.
- Use a non-metal double boiler on high, add water in bottom pan up to one inch lower than the top pan and bring water to a boil. [Alternatively, use a regular pan on medium low heat.]
- Add the lemon juice, white sugar and egg yolks to the top pan of the double boiler (or a regular pan on medium low heat).
- Whisk together with a silicone whisk until combined. Whisk occasionally as the curd starts to heat and continually once it heats up. If the mixture starts to foam, turn the heat down. Make sure to get the sides of the pan with the whisk so that the egg does not cook on the edges.
- Cook and whisk continually until the lemon curd has thickened to the consistency of runny pudding or hollandaise sauce. It will take 7-10 minutes.
- Remove from heat and stir in butter. Whisk until all butter has melted and combined.
- Strain the lemon curd through a strainer into a storage or serving jar.
- Cool to room temperature and then place in the refridgerator for one hour. The lemon curd will continue to thicken as it cools.
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