Homemade lemon curd is incredibly quick and easy to make, and the results are delicious! This 100% reliable recipe gives a perfectly creamy, rich and silky-smooth lemon curd with the perfect balance between tangy, tart and sweet.
80g(⅓ cup) freshly squeezed lemon juice(you'll need about 3-4 lemons)
65g(½ stick + ½ tbsp) unsalted butter, cubed
First, prepare the lemon sugar: combine the sugar and lemon zest in the bowl of a food processor or blender, and process them together until fine and well combined.
In a glass or ceramic bowl, use a rubber spatula or a silicone whisk to whip together the egg yolks, the lemon sugar and the salt. Mix or whip them well until pale and slightly fluffy or frothy.Tip: I don't recommend using a metal bowl or any metal utensils (such as a metal whisk) to mix the lemon curd, as contact with a metal can give it a metallic aftertaste.
In a non-metal saucepan (such as one with a ceramic coating), cook the lemon juice over medium-high heat until it only just comes to a boil.Tip: I don't recommend using a metal or a metal-coated saucepan, as it can also give your lemon curd a metallic aftertaste.
Add the hot lemon juice to the egg yolk-sugar mixture in a slow drizzle, mixing constantly until you've added all the juice.
Return the mixture to the saucepan and cook over low heat with constant stirring until thickened so that it thickly coats the back of a spoon. This should take about 5 minutes. Don't allow the lemon curd to come to a boil – you shouldn't see any bubbles forming.
Once thickened, remove from heat and stir in the butter until its fully melted.
Optional: if you want to remove the tiny pieces of lemon zest, you can pass the lemon curd though a fine mesh sieve.Tip: I don't recommend using a metal sieve, as contact with metal can give your lemon curd a slight metallic aftertaste. If possible, use a sieve with a plastic or silicone mesh.
Allow to cool to room temperature with occasional stirring to prevent a skin forming on top (alternatively, you can place a piece of cling film directly on top of the lemon curd to prevent skin formation). Then, transfer to an airtight container and chill in the fridge for at least 1-2 hours before serving or using in a dessert.
Storage: The homemade lemon curd keeps well in an airtight container in the fridge for up to about 10 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).