Classic Lemon Curd
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, tangy, and sweet lemon curd prepared in a double boiler for a perfectly smooth, velvety texture. This versatile component is ideal for filling tarts, topping cakes, or spreading on scones.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 1 hour | Approx. 1 1/2 cups |
🔪 Key Equipment
- Double boiler
- Wire whisk
- Fine-mesh sieve
- Heatproof bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Large |
| 8 oz (1 cup) | Sugar | Granulated |
| 2 | Lemons | Rind and juice |
| 3 oz (6 Tbsp) | Butter | Cut into pieces |
Instructions
Step 1: Combine and Cook
- In the top of a double boiler, whisk 3 eggs and 8 oz (1 cup) sugar until well combined.
- Stir in the rind and juice of 2 lemons and 3 oz (6 Tbsp) butter.
- Cook over simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes; ensure it does not boil to prevent scrambling.
Step 2: Finish and Cool
- Remove from heat and strain through a fine-mesh sieve for an extra-smooth texture.
- Cover the surface directly with plastic wrap to prevent a skin from forming and let cool completely until thickened.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 2 weeks. The curd will continue to thicken as it chills.
Original Recipe Scan
