How To Make Homemade Lemon Curd
Luscious, thick and bright sunny yellow, and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is made with fresh lemon juice and zest using the best foolproof techniques. In addition, our Lemon Curd is creamy and smooth due to the addition of butter. Perfect for gift giving as well as everyday, holiday and special occasion desserts. It’s like summer sunshine on a spoon! 
Ingredients
- 7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
- 1¼ cups + 2 tablespoons (275 grams) granulated sugar
- 4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon (6 grams) finely grated lemon zest
- ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats
- Add an inch or so of water to a medium, heavy nonreactive (noncorrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
- Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
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