From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Lemon Curd (Lemon Filling)
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Instructions
1
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Combine the white sugar and eggs in a medium-sized saucepan and whisk together.
2
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Combine the lemon juice and lemon zest and whisk until fully incorporated.
3
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Put the saucepan on medium heat and gradually incorporate the butter, adding one tablespoon at a time and ensuring that each tablespoon melts before adding the next.
4
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Whisk constantly while cooking for an additional 5 minutes after incorporating all the butter.
5
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Take off the heat and let it cool down.
6
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Place the lemon curd in the refrigerator and let it set for 2-3 hours.
My Calorie Intake
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Tips & Tricks (5)
- Double Boiler Method is Essential 🫖Always use a double boiler or bain-marie to prevent scrambling the eggs; direct heat will cause lumps and ruin your curd's silky texture.
- Strain for Silk-Smooth Texture 🧵Pass the finished curd through a fine-mesh strainer while still warm to remove any cooked egg bits, ensuring a perfectly velvety consistency.
- Zest Before Juicing 🍋Always zest your lemons first while the skin is intact, then juice afterward; this prevents the zester from damaging already-softened fruit.
- Cold Butter Creates Emulsion 🧈Cut cold butter into small cubes and whisk in off the heat after cooking; this creates a stable emulsion that prevents the curd from separating.
- Temperature Control for Perfect Consistency 🌡️Cook to 160-170°F (71-77°C) to safely pasteurize eggs while maintaining a pourable consistency; use a thermometer for precision over guessing.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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