British
Lemon Curd
Sharp, glossy lemon curd with whole eggs for lightness, extra yolks for body, and cold butter for a satin finish.
28 servings · 10 minutes prep · 11 minutes cook
Ingredients
Curd
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon finely grated lemon zest
- 2/3 cup (160 ml) strained fresh lemon juice
- 3 large eggs
- 2 large egg yolks
- 1/8 teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter, cold and cut into 8 pieces
Directions
Cook and emulsify
- Rub the sugar and lemon zest together in a heatproof bowl until fragrant and damp. Whisk in lemon juice, eggs, yolks, and salt until smooth.
- Set the bowl over a saucepan of barely simmering water without letting the base touch the water. Cook, whisking constantly and scraping the sides, for 7 to 11 minutes, until visibly thickened and 170°F to 175°F (77°C to 79°C). It should leave a clear trail on the back of a spoon.
- Immediately strain through a fine-mesh sieve into a clean bowl. Let stand 2 minutes, then whisk in the cold butter one piece at a time, adding each piece after the previous one is nearly incorporated.
- Press parchment paper directly on the surface. Cool 30 minutes, then refrigerate at least 90 minutes before serving. Store refrigerated in a clean airtight container for up to 5 days.
