Easy Fresh Lemon Curd

Ingredients

• 2 pieces Lemon (medium, zest and juice)
• 3 large Egg Yolks (room temperature)
• 100 g Granulated Sugar (about 1/2 cup)
• 115 g Unsalted Butter (cut into small cubes, room temperature)
• 1 pinch Salt (optional, enhances flavor)

Instructions

1. Zest the lemons

   Using a microplane, zest the outer yellow skin of the lemons, avoiding the white pith. Set the zest aside.

   Time: PT2M

2. Juice the lemons

   Cut the lemons in half and squeeze to obtain about 1/4 cup (60 ml) fresh lemon juice. Strain to remove seeds and set aside.

   Time: PT2M

3. Combine egg yolks and sugar

   In the small saucepan, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thick.

   Time: PT2M

4. Add lemon juice and butter, then cook

   Add the fresh lemon juice and the cubed butter to the saucepan. Cook over medium‑low heat, whisking constantly for about 10 minutes, until the curd thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: medium‑low heat

5. Strain the curd

   Remove the pan from heat and immediately push the curd through a fine mesh strainer into a clean bowl to eliminate any cooked egg bits.

   Time: PT2M

6. Finish with zest and salt

   Stir the reserved lemon zest and a pinch of salt into the strained curd until evenly distributed.

   Time: PT1M

7. Cool and store

   Allow the lemon curd to cool to room temperature, then cover and refrigerate until fully set, at least 15 minutes.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g