- Servings: Makes about 1 1/2 cups.
This lemon curd has a big personality. With a soft, smooth texture, its flavor is bright, tangy, sweet and intensely lemon.
This recipe makes enough to fill a single 8-inch tart shell, or four individual tart shells, or 8 mini shells to make mini-lemon tarts. It also can be spread on toast or biscuits, drizzled on angel food cake, mixed with plain yogurt, or served alongside fresh berries.
You can also use the egg whites that are left over from separating the yolks needed for the curd and make merangues which are a perfect foundation for fresh berries and a spoonful of the lemon curd.
Use a medium-heavy sauce pan that is non-reactive, which means it will have no reaction to the lemon juice's acid, including cast iron.
- 4 large egg yolks
- 1 whole large egg
- 1 cup sugar
- 1/2 cup freshly squeezed strained lemon juice (3 to 4 lemons, depending on their size)
- 1/2 cup (1 stick) unsalted butter, cut into 1 tablespoon pieces
- 1 tablespoon grated lemon zest
- In a small bowl and using a fork, gently mix together the egg yolks and whole egg. Strain through a fine sieve into a saucepan.
- Add the lemon juice and sugar and stir to combine.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
- Remove from the heat and transfer the mixture to a heatproof bowl and add the lemon zest and the butter, a couple of pieces at a time, stirring until all the butter has been added and melted into the zest.
- Cover the surface with a piece of plastic wrap to prevent the surface from developing a skin. Let cool to room temperature and then refrigerate until ready to use.
Lemon curd can be stored in an airtight container, refrigerated, for up to three days, or frozen for up to a year.