The LEMON CURD is a velvety cream of English origin, with a bright color and an intense citrus aroma that wins you over at first taste. Prepared with fresh lemon juice and zest, sugar, eggs and butter, it contains a perfect balance between vibrant acidity and enveloping sweetness, with a silky consistency that melts in the mouth.
On the palate it is fresh, decisive yet harmonious, with a buttery note that rounds the citrus character without weighing it down. Its bright flavor makes it incredibly versatile: ideal spread on scones and brioche, perfect as a filling for cakes, tarts and sponge cakes, and irresistible simply by the spoonful.
Lemon curd is a refined yet simple preparation that brings all the freshness of lemon to the kitchen with a touch of Anglo-Saxon elegance, turning every dessert into a luminous and fragrant experience.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 3 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 7 tbsp lemon juice
- 2 lemons (zest from unwaxed lemons)
- 5 1/2 tbsp butter
- 1 pinch salt
For the Lemon curd you will need
- 1 Saucepan
- 1 Bowl
- 1 Citrus juicer
- 1 Grater
- 1 Hand whisk
- 1 Sieve
- 1 Small bowl
Lemon curd Preparation
Put the sugar in a saucepan and grate the lemon zest, avoiding the white pith. Rub the sugar and zest between your fingers: this helps release the oils.
Pour the lemon juice into the saucepan and mix well with the sugar.
In another bowl place the eggs and the salt. Beat them well with a fork.
Pour the eggs into the sugar mixture and stir. Place the saucepan over low heat.
Cook the lemon curd, stirring continuously, until the coagulation thickens and reaches 165°F.If you don’t have a thermometer, dip a spoon into the cream and lift it out.
The lemon curd is ready when it “veils” the spoon, that is: a uniform layer remains on the surface and, when you run your finger along the back of the spoon, the trace stays clear and does not close up.Remove the cream from the heat and pass it through a sieve to remove the zest and any bits of cooked egg. Incorporate the butter and mix thoroughly until you obtain a smooth mixture.
Pour the lemon curd into an airtight container and let it cool to room temperature.Then transfer it to the refrigerator.
Storage
In the refrigerator
7–10 days in a sterilized jar.
In the freezer
Can be frozen for up to 2 months.
Portion it into freezer-safe containers.
Defrost slowly in the refrigerator and stir before using.
In the freezer
Can be frozen for up to 2 months.
Portion it into freezer-safe containers.
Defrost slowly in the refrigerator and stir before using.
