Lemon Curd
By America's Test KitchenPublished on August 21, 2007
Time
20 minutes
Yield
Enough to top one cake layer (Makes about 1 cup)
Ingredients
⅓ cup lemon juice, from 2 lemons2 large eggs 1 egg yolk ½ cup sugar (3½ ounces/99 grams)2 tablespoons unsalted butter, cut into ½-inch cubes and chilled1 tablespoon heavy cream ¼ teaspoon vanilla extract pinch table salt
Instructions
- Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes (see photos, below).
- Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.
Time
20 minutesYield
Enough to top one cake layer (Makes about 1 cup)Ingredients
⅓ cup lemon juice, from 2 lemons
2 large eggs
1 egg yolk
½ cup sugar (3½ ounces/99 grams)
2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
1 tablespoon heavy cream
¼ teaspoon vanilla extract
pinch table salt
Test Kitchen Techniques
Ingredients
⅓ cup lemon juice, from 2 lemons
2 large eggs
1 egg yolk
½ cup sugar (3½ ounces/99 grams)
2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
1 tablespoon heavy cream
¼ teaspoon vanilla extract
pinch table salt
Test Kitchen Techniques
Ingredients
⅓ cup lemon juice, from 2 lemons
2 large eggs
1 egg yolk
½ cup sugar (3½ ounces/99 grams)
2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
1 tablespoon heavy cream
¼ teaspoon vanilla extract
pinch table salt
Test Kitchen Techniques
Why This Recipe Works
The most important step in our perfect lemon curd recipe is knowing when the curd is cooked. When the spatula leaves a clear trail (which quickly disappears) in the bottom of the saucepan, the curd is ready. If you leave it on the heat any longer, the spatula will leave a wide, clear trail as the curd becomes thick and pasty.
Instructions
- Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes (see photos, below).
- Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.
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