I bet you didn’t know this, but Me and Lemon Curd…….. yeah we go way back.
I have a secret love for this stuff.
So much love that I basically eat it by the spoons full before it ever makes its way to any dessert it may have been intended for.
I used to head into the walk in refrigerator at the bakery with a disposable spoon to dip into the pan of curd at every chance I could get!
To me, lemon curd is dessert.
I have been realizing lately that I am way too Chocolate Tunnel Visioned.
Is that even possible?
Not that Chocolate Tunnel Visions could ever even be a bad thing really, but what seems to happen, is I forget about all those other recipes I have tucked away in the fruit department.
You will see by my reaction at the end of the video tutorial for Lemon Cheesecake just how much I forgot!
It was like “OH WOW! Wake up taste buds! You’ve been asleep too long!”
So whether you are making this Lemon Curd just for the Curd of it, or to accompany some other dessert;
You will find this recipe will win it’s rightful place in your recipe file of “keepers”.
- Whole Eggs large 4 (200g)
- Egg Yolks large 4 (72g)
- Granulated Sugar 1 cup (200g)
- Fresh Squeezed Lemon Juice ¾ cup (180ml)
- Lemon Zest from 2 lemons
- Unsalted Butter 2 sticks (226g)
- Using a large mixing bowl over a double boiler combine all ingredients together.
- Whisk constantly until the butter has melted and then switch to a spatula.
- I find the spatula is best at getting the bottom and sides and I can get a better feel for how thick the custard is getting.
- Insert an instant read thermometer and continue cooking and stirring until you reach 170° F
- Remove from the heat and strain entire mixture through a mesh sieve and into a shallow pan.
- Cover the surface with plastic wrap and cool immediately and quickly to at least 45°f in less than 2 hours.
Any cakes or pastries made with lemon curd must be refrigerated at all times