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Easy Lemon Curd
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Chicago
Easy Lemon Curd
Martin Sorge
Martin Sorge
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$1.00
A simple, quick, and versatile lemon curd recipe inspired by Bake-Off legend Nancy Birtwhistle. This recipe is made directly in one pot on the stove, without a double boiler. The key is to cook it on the lowest heat to temper the eggs, then increase the heat to thicken it.
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You Need

1 small jar
0:20
  • 1 medium lemon
  • 75 g (1/4 cup + 2 Tablespoons) sugar
  • Pinch of salt
  • Pinch of ground turmeric (optional, for color)
  • 2 large eggs OR 4 egg yolks
  • 56 g (1/2 stick AKA 4 Tablespoons) butter, cubed (unsalted or salted)

    • How To

    1. Zest the lemon into a small saucepan and add the sugar. Rub the zest into the sugar with your fingers. Juice the lemon.
    2. Add the salt, turmeric, eggs or yolks, and lemon juice to the saucepan with the zesty sugar and whisk to combine. Add the butter cubes and take the pan to the stove.
    3. Cook on low heat for 5-7 minutes while stirring with a heat-proof spatula until the butter melts and the curd feels very warm. Then turn the heat up to medium-low and cook, stirring constantly, until it thickens and reads 170F on an instant-read thermometer, about 5-7 more minutes.
    4. Push the curd through a fine mesh strainer, put it into a jar, then refrigerate until needed. The curd will keep in the refrigerator for about 2 weeks.