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Tangy Lemon Curd (Stovetop (double boiler))

@arecipe.bsky.social

A bright, creamy spread thickened by egg-yolk coagulation. Sugar raises the eggs' setting temperature so they thicken smooth instead of scrambling.

Prep 00:05
Cook 00:05
Total 00:10
Yield 1.5 cups

Ingredients

  • 3 large egg yolks
  • 1 large whole egg
  • 150 g granulated sugar
  • 120 g freshly squeezed lemon juice
  • 2 tbsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 85 g cold unsalted butter, cubed

Instructions

  1. 1
    Whisk yolks, whole egg, sugar, and salt in a bowl over simmering water; whisk in juice and zest.
  2. 2
    Stir constantly over medium-low 12–15 minutes, staying below a boil, until thick.
  3. 3
    Off the heat whisk in the cold butter; strain into a jar.
Category
Desserts

Dietary Information

Vegetarian
Gluten Free

Recipe Attribution

Baking with Butter
bakingwithbutter.com/how-to-make-lemon-curd/