Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.Īllow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap.Ĭool the curd at room temperature until barely warm then refrigerate until set, about 3 hours. Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture. Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat. Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.Ĭarefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate this will "temper" the eggs so they won't curdle when you combine them with the remainder of the hot liquid. Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. If using gelatin, allow it to sit 8 hours or overnight to gel.Combine the lemon juice, butter, and sugar in a large saucepan. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator. Stir until the butter and gelatin are melted and thoroughly incorporated.You can skip straining the curd if you like the bits of zest in the curd. Immediately remove from the heat and pour through the sieve over the butter and gelatin.One or two bubbles is all you need to see. Don't allow it to come to a rolling boil. Cook until the curd will coat the back of a wooden spoon and just begins to boil.As it heats up the curd will thicken, become more translucent and the foam will disappear. The mixture will start out opaque with a fine white foam over the surface. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. Heat the egg/juice mixture over medium low heat, stirring constantly.Put a fine mesh sieve over the bowl and keep it near the stove. Place the butter on top of the bloomed gelatin.Thoroughly whisk together the sugar and eggs in a medium saucepan.If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl.
Watch the recipe video to see exactly how to make Lemon Curd! If you’ve got extra egg yolks, try this Yolks Only Lemon Curd. Fruit curds can be made with any other citrus fruit, mango, passion fruit, and others. Once you’ve made this lemon curd recipe you’ll find a million ways to enjoy it. See the notes section of the recipe card. The recipe can be adapted for other citrus fruits.The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.When the curd is ready it should coat the spatula or spoon.You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.It’s not necessary to cook the curd on a double boiler.Use the gelatin when you don’t want the curd to be oozy, like in a cake or tart that will be sliced.If you’re using the curd for a spread or sauce you don’t need the gelatin.Instructions for blooming gelatin can be found here. After cooking the zest can be strained out since it has already added the flavor.