Lemon Curd
Prep Time
20m
Bake Time
5m
Yields
1 3/4 cups lemon curdAbout this Recipe
Rich and creamy, sweet and tart, Lemon Curd is a spreadable custard-like filling that can be used for cakes, cookies, tarts and more. Actually it’s so good you may just eat it straight out of the jar!
Lemon Curd
Prep Time
20mBake Time
5mYields
1 3/4 cups lemon curdAbout this Recipe
Rich and creamy, sweet and tart, Lemon Curd is a spreadable custard-like filling that can be used for cakes, cookies, tarts and more. Actually it’s so good you may just eat it straight out of the jar!
Share This Recipe
Ingredients
- 1/2 cup lemon juice
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 teaspoon gelatin
- 1 tablespoon water
- 3/4 cup (1 1/2 sticks) unsalted butter, soft
Instructions
- In a non-reactive saucepan bring lemon juice and 1/2 of sugar to a boil.
- In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour 1/2 of boiling lemon syrup into eggs and beat well.
- Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
- Mix gelatin with water and set aside for 5 minutes.
- Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place in a microwave for a few seconds. Let cool in refrigerator.
Share This Recipe
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Lemon Curd
Prep Time
20mBake Time
5mYields
1 3/4 cups lemon curdAbout this Recipe
Rich and creamy, sweet and tart, Lemon Curd is a spreadable custard-like filling that can be used for cakes, cookies, tarts and more. Actually it’s so good you may just eat it straight out of the jar!
Ingredients
- 1/2 cup lemon juice
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 teaspoon gelatin
- 1 tablespoon water
- 3/4 cup (1 1/2 sticks) unsalted butter, soft
Instructions
- In a non-reactive saucepan bring lemon juice and 1/2 of sugar to a boil.
- In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour 1/2 of boiling lemon syrup into eggs and beat well.
- Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
- Mix gelatin with water and set aside for 5 minutes.
- Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place in a microwave for a few seconds. Let cool in refrigerator.