Lemon Curd Recipe Demonstration - Joyofbaking.com

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

Wash the lemons with soap and water, then dry them off.

Zest the lemons using a microplane to collect 1 tablespoon (5 grams) of zest, avoiding the white part to prevent bitterness.

Cut the lemons in half and juice them to yield 1/3 cup (80 milliliters) of lemon juice, straining out the seeds.

In a heatproof stainless steel bowl, whisk together 3 large eggs (150 grams) and 3/4 cup (150 grams) of granulated white sugar until combined.

Add the 1/3 cup (80 milliliters) of freshly squeezed lemon juice to the egg mixture and whisk until smooth.

Place the bowl over a saucepan of simmering water to create a double boiler, ensuring the bowl does not touch the water.

Whisk the mixture constantly, cooking until it thickens to a consistency similar to sour cream or Greek yogurt, reaching 165 degrees Fahrenheit (74 degrees Celsius).

Once thickened, strain the mixture through a fine sieve to remove any lumps or cooked egg.

Add 4 tablespoons (55 grams) of room temperature unsalted butter, cut into small pieces, to the strained curd and stir until fully melted and incorporated.

Stir in the reserved lemon zest, then cover the curd with plastic wrap directly on the surface to prevent a skin from forming, or transfer it to a jar for storage.

Let the lemon curd cool before refrigerating it for at least a day or two to allow the flavors to develop.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens