Lemon Curd Recipe

Lemon Curd is a tart and colorful topping for cheesecakes and other desserts.

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 120 ml (1/2 cup) Lemon Juice.
• 2 grams (2 tsp) Lemon Zest. Not essential.
• 85 grams (6 tbsp) Butter, preferably unsalted, cut into small pieces.
• 101 grams (1/2 cup) Granulated Sugar.
• 150 grams (3 whole) Eggs, lightly beaten.

Preparation

1. Combine Sugar and Eggs in a heavy saucepan and mix well. This first step is important because the sugar helps prevent the eggs from curdling when heated.
2. Add Lemon Juice and Lemon Zest.
3. Add Butter, and cook over low heat until thick enough to hold whisk marks and bubbles begin to appear on the surfaceAdd Butter, and cook over low heat until thick enough to hold whisk marks and bubbles begin to appear on the surface, about 6 minutes. Whisk constantly to prevent burning., about 6 minutes. Do not burn.
4. Transfer to a bowl and cover the surface with plastic wrap to prevent a film from forming.
5. Chill for 1 hour before using.

References