Creamy Tart Lemon Curd
Feb 17, 2025This curd is so unbelievably delicious. Perfect for a cake or tart filling, sandwiched between cookies, slathered over bread and my favorite-blueberry pancakes. Feel free to try different citrus juices and fruit purees in place of the lemon juice. A little hint of orange blossom water helps bring out the floral notes of the lemon adding just a little boost and rounding out the flavors.
Ingredients
1 cup (244 grams) juice (lemon, orange, or a mix)
Zest of 1 lemon or orange
1½ cups (300 grams) sugar13 tablespoons (185 grams) butter
4 large eggs
8 whole (160 grams) egg yolks 2 teaspoons orange blossom water (optional)
Instructions
- In a saucepan over medium heat, combine the juice, zest, sugar, and butter. Bring to a gentle boil, stirring occasionally until the butter melts and the sugar dissolves.
- In a separate bowl, whisk together the eggs and egg yolks until smooth.
- Slowly temper the hot juice mixture into the eggs by gradually pouring it in while whisking constantly.
- Strain the mixture back into the saucepan and place over a double boiler. Cook, stirring occasionally, until thickened to a custard-like consistency.
- Strain the curd through a fine mesh strainer into a bowl or shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until fully set, about 4 hours.
Stay connected with the latest posts, recipesĀ & events!
Join our mailing list to receive the latest news and updates.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
