Lemon Curd (Lemon Filling)
Lemon Curd, also known as lemon filling, is a delightful citrus filling that is not only incredibly versatile but also adds a burst of bright flavor to any dessert. With its smooth and velvety texture, lemon curd has become a beloved ingredient around the world.
Equipment
- medium saucepan
Ingredients
- 1 cup granulated sugar
- 4 large eggs
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest, from about 2 lemons
- 6 tablespoons unsalted butter
Instructions
- In a medium saucepan, whisk together the sugar and eggs until well combined.
- Whisk in the lemon juice and lemon zest until fully incorporated.
- Place the saucepan over medium heat. Add the butter one tablespoon at a time, whisking until each addition has melted before adding the next.
- Continue whisking constantly for about 5 minutes after all of the butter has been incorporated.
- Remove the saucepan from the heat and allow the lemon curd to cool slightly.
- Refrigerate for 2 to 3 hours, or until fully chilled and set.
Christina's Notes
Use very fresh lemons for the brightest citrus flavor.
Add a splash of vanilla extract or limoncello for additional flavor, if desired.
For an ultra-smooth texture, strain the cooled lemon curd before refrigerating to remove any zest or cooked egg pieces.
Store lemon curd in an airtight container in the refrigerator for up to 1 week.
Place a piece of plastic wrap directly on the surface before chilling to help prevent a skin from forming.
Lemon curd can be made a day or two in advance and kept refrigerated until ready to use.
Add a splash of vanilla extract or limoncello for additional flavor, if desired.
For an ultra-smooth texture, strain the cooled lemon curd before refrigerating to remove any zest or cooked egg pieces.
Store lemon curd in an airtight container in the refrigerator for up to 1 week.
Place a piece of plastic wrap directly on the surface before chilling to help prevent a skin from forming.
Lemon curd can be made a day or two in advance and kept refrigerated until ready to use.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com