Name: Classic Lemon Curd
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 large eggs, (each weighing approx. 55g in shell); 1/2 cup (100g) raw or white caster sugar; 1 heaped Tbsp freshly grated lemon zest, approx. 1 medium-large lemon; 1/2 cup (125ml) freshly squeezed lemon juice, approx. 2 large lemons; 100g (1/2 cup) unsalted butter, cubed

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Classic Lemon Curd! Homemade luscious lemon curd is simply done in one bowl with 5-ingredients. Perfect to fill tarts, spread on scones, bread and fill cupcakes!

Making your very own lemon curd at home is so easy! You may also thought it was too complicated and that purchasing a jar from the store would be quicker. Although that convenient option is well, convenient and easier, whipping up a batch is really so simple. Plus you know exactly what is going into your lemon curd, no nasties added such as those colourings and preservatives.

Making lemon curd is especially wonderful when lemons are in season, what a perfect way to use some of them up. If you have them growing in the garden at home, make lemon curd! If you come across a great discount for bulk lemons at the grocery store, make lemon curd! Then you might be wondering how much lemon curd does one need? Well it is really delicious. Let see what you can do with your freshly made lemon curd.

You can fill tarts, small or big. Make cupcakes, scoop out the middle and fill them up with a big dollop of lemon curd. Pipe curd into donuts or as an icing for the ring style donuts. You can make scones, bread, muffins and spread your curd on those, yum! There is really so much more too! Have you ever spread lemon curd on toast for breakfast? I haven’t but I’m slightly curious and slightly afraid lol. I’m not really a sweets for breakfast kind of gal, perhaps brunch but certainly not breakfast.

What do you need to make your lemon curd?
Eggs
Sugar
Lemon zest
Lemon juice
Butter

You combine all of these ingredients in a large heat-proof bowl which you pop over a pot of simmering water, to create a double boiler.

You then whisk and continue to whisk your mixture for 10-14 minutes, yep that long! A luscious velvety smooth lemon curd requires tender loving care and patience. A note on the whisking time of your curd, after several minutes, even after 10 minutes, it will appear to not be thickening up. It will still look runny but just give it time. Keep whisking over simmering water and eventually, within the next couple of minutes, you’ll feel and see your curd has thickened. It will be close to the consistency of thick pudding/hollandaise. Once it’s ready, it should coat the back of a wooden spoon, draw a line through it with your finger and the curd on either side shouldn’t move over that bare line.

Ready to make your batch of classic lemon curd? It’s glorious! Enjoy, Sam x

Classic Lemon Curd

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Author: Wholesome Patisserie
Total Time: 20 minutes
Yield: 1 – 1 1/2 cups 1x

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Description

Homemade luscious lemon curd is simply done in one bowl with 5-ingredients. Perfect to fill tarts, spread on scones, bread and fill cupcakes!

Ingredients

Scale

3 large eggs, (each weighing approx. 55g in shell)
1/2 cup (100g) raw or white caster sugar
1 heaped Tbsp freshly grated lemon zest, approx. 1 medium-large lemon
1/2 cup (125ml) freshly squeezed lemon juice, approx. 2 large lemons
100g (1/2 cup) unsalted butter, cubed

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Instructions

Fill a small/medium pot 1/4 of the way up with water. Place on stove top over medium-high heat and bring it a boil. Once boiling, reduce to low-medium heat to keep it at a simmer. Continue onto next step whilst water is coming to a boil.
In a medium/large heat-proof mixing bowl, add eggs and sugar. Whisk until well combined.
To the bowl, add lemon zest and juice then the cubed butter.
Once water in pot is simmering, place bowl over the pot creating a double boiler, ensuring the base of the bowl isn’t touching the water.
Whisk mixture until well combined. Once it heats up, the ingredients will continue to blend together.
Continue whisking over simmering water until mixture becomes thick, about 10 minutes – 14 minutes. Whisking regularly to avoid eggs curdling too much.
Once you reach the 10 minute mark, continue to whisk until it thickens into a thick pudding/hollandaise like consistency. One minute it will look thin and runny, the next it will thicken up, so keep a watchful eye on your curd and continue to whisk over simmering water.
If curd still hasn’t thickened up after 10-14 minutes, increase heat a little and constantly whisk until it thickens. Once it’s ready, it should coat the back of a wooden spoon, draw a line through it with your finger and the curd on either side shouldn’t move over that bare line.
Turn off heat and strain curd through a fine mesh sieve into a clean bowl or jug. Discard any solids.
Place a piece of plastic wrap directly onto the top of the curd so it’s touching, this will prevent a skin forming on top whilst it cools.
Transfer to refrigerator and chill for 1-3 hours until thickened further and chilled through.
Pour into a glass jar or Tupperware container, with an airtight lid. Store in refrigerator for 1 week – 10 days.

Prep Time: 5min
Cook Time: 15min