That’s right, 6 steps! And not the steps you usually see when looking at a recipe for Lemon Curd. You see, I’ve spent many an hour bemoaning the teeny tiny lumps in my lemon curd made at the bakery. The lumps are a hazard of making lemon curd the old fashioned way. The eggs will cook prior to combining with the butter and juice, then you have the lumps.
Lumps are something very familiar in a cake bakery. You get them in frosting unless you are very careful. We devised a way of making frosting to avoid lumps. It is great frosting. One day I got to thinking maybe our technique for frosting would work with lemon curd. I gave it a try and wowzers! it worked great. I’m going to share it with all of you because the world needs more lemon curd!1. Begin with your ingredients, ready to go. You’ll need 5 ingredients: Unsalted Butter – 6 tablespoons, 1 cup sugar, 2 eggs, 2 egg yolks, 2/3 cup of lemon juice and the zest off those lemons.
2. Now here comes the unconventional part: In your mixing bowl add the butter (it does not have to be softened), if it is hard just beat it a bit until it is softer, then add the sugar.
Beat these together until it is light and fluffy.
3. Now add your eggs and mix in well.
4. Next add your lemon juice and zest. Depending on the warmth of your kitchen you’ll either get a mixture that is mixed into a nice “sauce” or a slurry with a few pieces of butter that resembles curds.
5. All that needs to happen now is to pour this mixture into a small saucepan.
Turn heat on stove to medium and stir until the curd gets to 170 degrees F or 76.6 C. You don’t want this mixture to boil! It will curdle if it does.
Once it reaches temperature, you can test it to make sure it coats the back of your spatula or spoon.
6. Now cover it with a bit of saran wrap and set it in the fridge to cool. It will thicken a bit more while chilling. Use in your favorite dessert!
You can also substitute limes, oranges, blood oranges, tangerines or grapefruit in this recipe to suit your dessert pleasure. Curds can be frozen for up to 4 months for later use. The recipe can also be tripled without adjust needing to be made. You can refrigerate it for up to a 2 weeks to use with your favorite recipe. I put mine in old canning jars or Bon Maman jelly jars that I save.