Lemon Curd Recipe
55,314
Published 2021-01-12
PRINTABLE RECIPE ► sugargeekshow.com/recipe/lemon-curd/
RECIPE ►
8 ounces (227 g) (1 cup) lemon juice, About 6 large fresh lemons
2 Tablespoons (zest 1) lemon zest
6 ounces (170 g) (1 cup) granulated sugar, add 2 more ounces if you like sweeter lemon curd
5 egg yolks
1/4 teaspoon (1/4 tsp) salt
1 Tablespoon (1 Tbsp) cornstarch
4 ounces (113 g) (1/2 cup) unsalted butter
PRO-TIPS ►
1. Test the thickness of your curd by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!
2. If you intend to use this as a cake filling, make sure to cook your lemon curd to at least 175º F. If you don’t, you could end up with runny lemon curd.
3. If your mixture is lumpy, you can strain it to remove any large pieces of zest, seeds, or curdled eggs.
4. Meyer lemons are not the same as regular lemons. You'll want to use regular lemons for this recipe. You can also use bottled lemon juice if needed, but fresh is best.
5. I used to always make curd with a bain-marie, but now I just use a large, wide, shallow sauté pan and whisk continuously and it works great. If you’re nervous about it, you can use a double boiler (or bain-marie). Start by placing about an inch of water in the bottom of a saucepan and bring it to a simmer (gentle bubbles) and place a heatproof bowl over the top of the pan. It’s a way to heat very gently so the chances of burning it are lower. If you use a bain-marie, you’ll have to cook your curd for about 20 minutes to get it to 170º F.
CHAPTERS ►
00:00 Intro
00:08 Preparing the ingredients
00:37 Making the curd
01:31 Tempering the eggs
02:47 Finishing and storing the curd
SUBSCRIBE ► youtube.com/sugargeekshow?sub_confirmation=1
WATCH RECIPES ► • Sculpting Rice Cereal Tutorial
WATCH CAKE TUTORIALS ► • Pokemon Topper Pikachu Tutorial
Facebook Page: www.facebook.com/sugargeekshow
Online Cake Tutorial School: sugargeekshow.com/
Instagram: www.instagram.com/sugargeekshow
All Comments (21)
-
I am 11 and I am influenced by you that I love baking and cooking. Much love Lizz😍😍😘😘
-
I was always intimidated in making lemon curd, but now that I learned and how simple it is, I will never purchase it from the store and the taste is like Summer..tart yet refreshing! Thank you for sharing😁
-
That looks great!
-
Delicious, I just made this . It was easy. I also made the lemon cake. Can't wait to see my customers reaction.
-
i have had failed attempts with lemon curd but i'll for sure be trying this one :) thank you for sharing!
-
I just finished watching your video 10 years ago in artisan cake channel and you were 29 at that time so cool ur still doing what you love. Oh btw I love lemon curd thank you for sharing this.😍
-
I love lemon curd😍 and i love u now😂💓
-
Brilliant
-
Look very delicious 🤤😋🤤😋
-
Wow lemon curd
-
I’ve made lemon curd hundreds of times and have never needed cornstarch. Interesting to see it made different ways.
-
I love lemon curd.🥰 I will have to try this one I made lime curd a few months ago and it separated after I put it into the jars still don't know what I did wrong. 🤔🙁
-
Nice one
-
Ahhhh, lemon 😌
-
I'm going to try yours Liz, all others turn our runny for me
-
Should I be adding the butter while still cooking or when it start to cool
-
Is this shelf stable or will it need refrigeration?
-
I know its gonna be delecious because i try them out. I am a terrible baker but the taste great
-
I’ve been having trouble with curd setting. Thinking of putting in a flat dish/receptacle. Happy new year
-
Hi ... I like your videos. I have a question, can you use salted butter? If not why... I always see recipes for unsalted butter and then they add salt. Can you expect ? Thanks in Advance
