Lemon Curd

5 from 10 votes

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Delicious and creamy lemon curd to use as a filling or topping with your favourite desserts!

Prep: 10

Cook: 5

Total: 15

Servings: cups

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 2 whole eggs
▢ 3 egg yolks
▢ ¾ cup (150 g) white sugar
▢ 1 tbsp lemon zest
▢ ⅔ cup (167 ml) fresh lemon juice
▢ ½ cup (113 g) unsalted butter - cold and cut into cubes
▢ ½ tsp vanilla extract/essence

Instructions

Add the 2 whole eggs and 3 egg yolks to a saucepan.
Next add in your lemon zest and sugar, and then whisk that together for 1 minute.
Next add in your lemon juice and vanilla, and mix everything together.
Place your saucepan over a very low heat, and then slowly warm up your mixture until it becomes thick in consistency. Keep stirring (I like using a spatula to do this), to make sure everything is heating up evenly. Once your mixture is thick enough that it thinly coats the back of a spoon, then turn off the heat.
Stir in your cold butter and mix until its completely melted.
Strain your curd through a sieve to remove any lumps (optional) and then let it cool before using (note 1).

Video

Notes

Note 1. If using the lemon curd as a filling for cakes/cupcakes, then cover the top with some cling wrap so that it's touching the top of the lemon curd. This will prevent a skin from forming as it cools.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

Keyword: lemon curd