HOW TO MAKE LEMON CURD and the Science Behind It

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.

Fill a saucepan with about an inch of water and place it on medium heat.

Add 2/3 cup of superfine or castor sugar into a heatproof bowl.

Separate the egg yolks from the egg whites, catching the yolks in your hands.

Beat the egg yolks and sugar together until you achieve a thick sweet cream.

Zest 2 lemons and juice them to yield about 100 milliliters (3.5 ounces) of lemon juice.

Add the lemon zest, lemon juice, and 60 grams (2 ounces) of lightly salted butter to the egg mixture.

Place the bowl over the saucepan of simmering water to create a double boiler.

Gently heat the mixture for 5 to 10 minutes, stirring continuously, until it thickens.

Check the consistency by running a finger through the mixture on the back of a wooden spoon; it should leave a line that stays separated.

Pour the lemon curd into a sterilized jar before it cools down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens