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Lemon Curd

A sweetly simple curd that can be used for many different things; Original recipe from Sally's Baking Addiction website
Prep Time5 minutes
Cook Time10 minutes
Cooling1 hour
Total Time1 hour 15 minutes
Course: Dessert
Servings: 2 cups

Equipment

  • Heat proof bowl
  • 3 quart sauce pan
  • silicone whisk

Ingredients

  • 2 egg yolks
  • 1 large egg
  • 134 g caster sugar
  • 1 Tbsp lemon zest
  • 80 ml lemon juice
  • ⅛ tsp salt
  • 86 g unsalted butter cut into small chunks

Instructions

  • Fill a 3 quart sauce pan with 1-2 inches of water, and place on stove over high heat. When water begins to boil, reduce heat to keep water at a simmer. Place heat proof bowl on the pot, making sure the bottom does not come into contact with the water.
  • Place all ingredients except butter in the bowl, and whisk to combine. Continue whisking as the curd cooks, until it thickens, approximately 10 minutes.
  • Remove from heat. Gradually add the cut up butter, continuously whisking, until butter is completely melted and blended into the curd. Pour curd into a jar or bowl, and immediately place plastic wrap directly onto the curd to prevent a skin forming. Cool at room temperature for approximately 15 minutes, then transfer into the refrigerator to cool completely. (Once the curd is cooled completely, plastic can be removed.)

Notes

Curd can be kept in the refrigerator for up to 10 days.