Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Eggs (Structure, Leavening, Enrichment)

Luscious Lemon Curd

This lemon curd recipe showcases the enriching and setting properties of egg yolks. The yolks provide richness, a smooth texture, and help the curd thicken to a perfect consistency. Explore the incredible power of eggs in pastry!

Prep Time
10 minutes
Cook Time
10-15 minutes
Servings
Makes about 1 cup
Ingredients
  • 4 Large Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/3 cup Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
  • 6 tablespoons Unsalted Butter, cold and cubed

Combining Ingredients

In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest until well combined. Make sure the mixture is smooth and free of any lumps.

Cooking the Curd

Place the saucepan over medium-low heat. Add the cold, cubed butter. Cook, stirring constantly with a whisk, until the butter is melted and the mixture begins to thicken. Continue to cook, stirring constantly, until the curd is thick enough to coat the back of a spoon and leaves a clear line when you run your finger through it. This usually takes about 10-15 minutes.

Achieving the Right Consistency

It's important to cook the curd slowly and gently to prevent the eggs from scrambling. The curd should be smooth and creamy. If you notice any lumps forming, remove the saucepan from the heat and whisk vigorously to smooth them out. A fine-mesh sieve can also be used.

Cooling and Storing

Once the curd has reached the desired consistency, remove it from the heat and strain it through a fine-mesh sieve into a clean bowl. This will remove any small lumps or zest particles, resulting in an ultra-smooth curd. Let the curd cool completely before transferring it to an airtight container and storing it in the refrigerator. It will thicken further as it cools.

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FAQ

  • Why use only egg yolks in this recipe?

    Egg yolks are rich in fat and lecithin, which contribute to the curd's smooth, creamy texture and help it thicken properly. The yolks also provide a rich, yellow color.
  • How do I prevent the eggs from scrambling?

    Cook the curd over low heat and stir constantly. This will prevent the eggs from overheating and scrambling. If you see any lumps forming, remove the pan from the heat and whisk vigorously.
  • How long does lemon curd last in the refrigerator?

    Lemon curd will last for about 1 week in the refrigerator when stored in an airtight container.