Lemon Curd Recipe

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This Lemon Curd recipe was shared with me by Divine Desserts by Tamara from Florida, and I’m so excited to pass it along. One of my favorite things about Sinful Treats is collaborating with other bakers on social media. They send me their tried-and-true recipes, I make them in my kitchen, and then I get to share them with you while giving them the credit they deserve. And for this one, I used my own organic lemons that I grow right in my garden, which makes the flavor extra bright and fresh.💕

Ingredients

4 eggs yolks

1/2 cup + 2 tbsp granulated sugar

3.25 oz lemon juice

4 tbsp butter, softened

pinch of salt

1 tsp lemon zest

 Follow These Steps

1. Separate your eggs.
   You need 4 large egg yolks (no whites). Drop the yolks into a medium saucepan.

2. Whisk in the sugar first.
   Add 1/2 cup sugar + 2 tablespoons sugar to the yolks and whisk until it looks smooth and well blended.

   Pro Tip: Mixing the sugar into the yolks first helps protect the yolks so they are less likely to curdle when the lemon juice goes in.

3. Add the lemon juice, butter, and salt.
   Whisk in 3.25 fl oz fresh lemon juice (3 1/4 fl oz), then add 4 tablespoons softened unsalted butter and a pinch of salt. Keep whisking until everything is combined. Note: If you don't have a scale, 3.25 oz lemon juice is 1/4 cup + 2 tablespoons + 1 1/2 teaspoons.

4. Cook low and slow.
   Put the pan over medium-low heat and stir constantly (whisk or wooden spoon is fine). Do not walk away. This part is quick, but it needs your attention.

   Baker’s Confession: Lemon curd is not the time to answer a text. I stand right there and babysit it.

5. Watch for the thickening clues.
   Keep stirring until it thickens into a silky sauce that coats the back of a wooden spoon. It should still be pourable, just thicker, like a loose pudding.

   Pro Tip: If you see steam, pull the pan off the heat for a moment while stirring, then put it back. You want thickened curd, not a boil. Do not let it boil. If it boils, it can curdle and you’ll get little egg bits. Low heat and constant stirring is the whole secret.

6. Strain it immediately.
   As soon as it’s thick, pour the curd through your fine mesh strainer into the bowl. Use a spoon to gently press it through until you’re left with just the thicker bits in the strainer. Discard what’s left behind.

   Baker’s Confession: I usually skip this part. It's smooth enough for me.

7. Add the zest last.
   Stir in 2 teaspoons finely shredded lemon zest. This keeps the curd super smooth while still giving you that fresh lemon pop.

8. Cool, then store.
   Let it cool, then pour into an airtight container or jar. Refrigerate until chilled. It will thicken a little more as it cools.

Storage

• Store in the refrigerator for up to 3 weeks.
  (It’s best in the first week when the citrus flavor is brightest.)

Ways to use it

• Spoon over cheesecake, pancakes, waffles, scones, yogurt, berries

• Use as a filling for cakes, cupcakes, macarons, cookies, tarts

• Want a quick cheesecake glaze? Pour it over a chilled cheesecake while it’s still slightly warm and spread fast for a smooth finish.

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