A delicious tangy lemon curd using whole eggs. Updated to make it even easier to make this delicious recipe. Try it with different citrus fruits too. You can double or halve the recipe and freeze any extras.
In medium saucepan, off the stove, mix lemon zest and sugar. Use fingers or back of spoon to press or massage zest into sugar to open the pores of the zest and fully release all the aromatic essential oils.
Mix in one egg at a time, whisking well until each one is incorporated.
Add lemon juice and mix well.
Place pot on stove on LOW heat. Stir constantly until it thickens. To prevent curdling or lumps, stir constantly, use low heat and do not boil. It will take about 10 minutes to reach 170°F (77°C) when the curd will start to thicken. Use an instant read thermometer or check for thickening by dipping wooden spoon into curd and running your finger across the spoon. If the finger line stays, it is done, if not, keep cooking and stirring.
Stir in butter cubes until melted. Remove from heat and press through a sieve using back of spoon or spatula for a final smooth curd.
Let cool, stirring several times. The curd will continue to thicken as it cools.
Once cooled store in fridge for up to 4 weeks. Lemon curd can also be frozen or canned. (See full article)
Makes: ~2 cups
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Notes
Zest your lemons carefully to avoid as much of the white pith as possible. The pith will add bitterness to your lemon curd.Add more or less sugar depending on your preference - use a minimum 1/2 cup sugar.To can lemon curd - follow the recipe and instructions from the National Center for Home Food Preservation.