This creamy & luscious slightly tart Lemon Curd is perfect for pancakes, scones, cake filling, crepes, Pavlovas, mousse and more.
- 1 stick real butter at room temperature
- 1 cup of sugar
- 1 tablespoon lemon zest
- Dash of salt
- 4 large eggs
- 1/2 cup fresh lemon juice, about 4 large lemons
- Zest the lemons, making sure to remove the yellow zest only, not the white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice and set aside.
- Cream the butter in the large mixing bowl of a stand mixer, or use a hand mixer. Add the sugar, salt & zest and mix well.
- Crack the eggs into a small bowl, using a spoon to remove the Chalaza from each egg yolk. (See notes below for more information on the Chalaza). Add the eggs one at a time to the mixing bowl, mixing well after each addition. Add the lemon juice and salt and mix to combine.
- Add the mixture to a medium saucepan. Cook on low heat, stirring constantly until mixture thickens, about 8 – 10 minutes. Remove from heat.
- Spoon lemon curd into a bowl and let cool to room temperature. Place a piece of plastic wrap directly on top of the curd to prevent a skim from forming on top. Refrigerate until ready to use.
- Yield: 2 cups.
- The Chalaza is that little white thing that’s attached to one side of the egg yolk. Most cooks, remove it from the egg yolk when making puddings and custards. For more information on the Chalaza, see my post titled “What is that nasty little white thing on my egg yolk”.
- Make sure heat is on low when cooking the curd and whisk or stir constantly. It should never come to a boil. I set my electric stove burner on #3.