Lemon Curd
The best homemade lemon curd! You can use this as a filling for cake or a fun added element to many other desserts as well.
Ingredients
- 1 cup (200 g) granulated sugar
- 1 tablespoon (9 g) grated lemon zest one large lemon
- 1/2 cup lemon juice
- 3 large eggs
- 4 egg yolks
- 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces
Instructions
- Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
- Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.