Fresh Lemon Curd
Lemon juice, egg yolks, granulated sugar, salted butter, and cream make up this fresh lemon curd. It’s delightfully tart, perfectly sweet, and a must for any lemon lover’s recipe box.
Servings: 4
Ingredients
- 6 Large Egg Yolks
- ¾ Cup Granulated Sugar
- ½ Cup Fresh Lemon Juice
- Pinch of Salt
- ½ Cup Salted Butter, cut into four cubes
- 2 Tablespoons Heavy Cream
Instructions
- Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}.
- After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.”
- Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of the curd to prevent a skin from forming. Store in an airtight container in the refrigerator for up to three weeks. Enjoy!
Notes
See blog for dietary substitutions for dairy.