Lemon Curd
Silky homemade lemon curd bursting with bright citrus flavor—perfect for spreading on toast, filling pies, or drizzling over desserts.
Equipment
Ingredients
Main Ingredients
lemon (fresh)
3 piece
egg (whole)
1 piece
egg yolk (fresh)
1 piece
white sugar
150 g
cornstarch
1 tbsp
salt
1 pinch
butter (cold, cubed)
100 g
yellow food colouring
3 drop
Instructions
Prepare zest and sugar
Zest the lemons directly into a saucepan. Add the sugar and rub together with fingers until fragrant.
Add cornstarch and lemon juice
Stir in the cornflour, then add the juice of the zested lemons, mixing well to combine.
Add eggs and salt
Add the eggs and salt, then whisk until fully combined and smooth. There should be no visible streaks of egg white or yolk.
Prepare butter and sieve
In a large non-metallic bowl, add the cold, cubed butter. Place a fine-mesh sieve over the bowl and set aside.
Cook the lemon mixture
Place the saucepan over medium-low heat and whisk the lemon mixture constantly until it thickens into a glossy, smooth curd. Do not stop whisking to prevent curdling.
Strain and incorporate butter
Once thickened, pour the lemon curd through the sieve into the bowl with the butter. Strain out the zest, then whisk until the butter is fully incorporated and the curd is silky.
Cool and store
Cover the surface of the curd with cling film to prevent a skin from forming. Transfer to a glass jar and store in the fridge.
Serve
Serve with desserts, ice cream, pies, or on toast.
Original recipe
Storage
Store in a glass jar with cling film pressed on the surface. Do not use metallic containers.
Notes
• Always use a non-metallic bowl for mixing and a non-metallic jar for storage to prevent metallic aftertaste
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.