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Lemon Curd
Lemon Curd for cupcakes, tart or parfaits, adapted from America's Test Kitchen.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
4
Author:
Angela Roberts
Ingredients
2
eggs 7 large egg yolks at room temperature
juice of 4 large lemons
zest of two lemon
1
cups
sugar
4
tablespoons
butter
3
tablespoons
cream
see notes
Instructions
Start with room temperature eggs. This helps prevent curdling. I had no curdling at all as my eggs were at room temperature for a few hours.
Place a stainless steel mixing bowl over a pot of simmering water, without the bottom touching.
Whisk together eggs, lemon juice, zest, sugar, over simmering water,
Continue to whisk for about 10 minutes or until a wooden spoon is coated, or until you reach 170 degrees.
Strain through a fine mesh strainer. Whisk in butter. Add heavy cream, whisking to thoroughly incorporate.
Place plastic wrap touching curd and chill. Cool completely before using, unless using for baked lemon tart.
Notes
If you don't have cream, increase the butter to 8 tablespoons.