Lemon curd is a quintessential springtime dessert. This luscious yellow curd is tart, tangy and oh so refreshing! Add this as a filling in a layer cake, to a classic lemon tart, or just enjoy it on it’s own…it’s delicious no matter how you eat it!
Servings: 3 cups lemon curd
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 1 cup white sugar
- 2 tablespoons fresh lemon zest, grated
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 8 egg yolks, at room temperature
- 1 cup freshly squeezed lemon juice
- 6 tablespoons unsalted butter, cubed, at room temperature
In a medium sized sauce pan, combine the sugar, lemon zest, cornstarch and salt. Whisk to combine.
Place the sauce pan on the stove over medium-high heat. Add the egg yolks and whisk constantly for 30 seconds, until some of the sugar has begun to dissolve. Add the lemon juice and whisk to combine.
Lemon curd #TransformationTuesday: 1 minute in versus 10 minutes.
Once combined, use a wooden spoon to stir the mixture constantly over medium heat for 8-10 minutes, or until the curd has thickened and is bubbling up in the center of the pot. Add the butter and stir until the butter has completely melted.
Set the pot aside to cool for 5 minutes then strain the curd using a fine mesh sieve to remove any lumps/small bits of cooked egg that my have formed whilst cooking. Transfer the strained curd to a container (or into the desired serving dished that you like) then place the curd in the refrigerator to cool completely, about 3-4 hours.
Once chilled, you can serve the curd any way you like- add it to a cake, in a tart, or enjoy it just on it’s own!