Easy Lemon Curd Recipe

Ingredients

Ingredients

• 200 g granulated sugar
• 2 tsp cornstarch
• 2 tbsp lemon zest
• 2 large eggs
• 3 large egg yolks
• 125 ml fresh lemon juice
• 1/4 tsp fine sea salt
• 113 g unsalted butter

Instructions

1. Place a medium-sized bowl fitted with a fine mesh metal sieve next to your stove.
2. Place the sugar into a heavy-bottom saucepan and stir in the cornstarch until it disperses completely into the sugar.
3. Option for cooking the curd in a bain marie: use a heatproof bowl placed over a pot of very shallow boiling water. Don't let the water touch the bowl, and cook as normal. May take a few extra minutes.
4. Zest 2 large lemons on top of the sugar and massage the zest into the sugar with your fingertips. Don't skip this step, as it helps the sugar absorb the oil in the zest for extra citrus flavor.
5. Stir in the 2 whole eggs and 2 egg yolks, whisking until the mixture is foamy and lighter in color. Pour in the lemon juice and add the salt, whisk again.
6. Cook on medium heat, continuing to slowly whisk until the mixture thickens. It should be thick enough to coat the back of a spoon and hold its shape when you draw a line through it with your fingertip. Check with an instant thermometer to read 170°F (72°C). About 5-7 minutes.
7. Immediately remove the pan from heat. Pour the curd through a fine wire mesh sieve into a separate bowl to catch any cooked egg or zest pieces.
8. While the curd is hot, stir in the softened butter. Whisk until the butter is fully melted, and the curd is smooth and glossy.
9. Transfer curd to a heatproof glass container with a lid and store in the fridge. Or place in a bowl, covering with plastic wrap directly onto the curd to prevent a skin from forming.
10. Chill the curd for a minimum of 2 hours to thicken before using.