Easiest Ever Lemon Curd (using whole eggs)
Reminder: make sure you zest your lemons before juicing them!
If you’re using an electric stove, you may need a double boiler (see note below the recipe)
Ingredients
- 2 large eggs
- 3/4 cup [150g] granulated sugar
- 1 to 2 Tbsp lemon zest
- 1/3 cup [80g] lemon juice
- 4 Tbsp [55g] unsalted butter, cut into 4 pieces
Instructions
- Add the eggs, sugar, lemon zest, and lemon juice to a blender or large food processor. Run for about 20 seconds to mix thoroughly. It should have no visible streaks of egg white.
- Once the eggs have blended in completely, transfer to a small saucepan over medium-low heat. Whisk constantly until it thickens significantly, being careful not to let it overheat and lower the heat gradually* as it progresses. It will thicken at about 167 to 170°F [75 to 77°C], which takes about 10 minutes to reach. Do not let it exceed 180°F [82°C].
- As soon as the curd thickens, remove from heat and immediately add the butter and whisk constantly until the butter melts completely.
- Chill completely.**
Storage: Store it in the fridge for 5 to 10 days, or in the freezer for much longer. In my freezer, it stays soft enough to scoop and lasts for months.
Notes
* Note for electric stove users: I’ve tested this method with both gas and induction, but an electric coil stove is not as good at gradually reducing. You may want to use a double-boiler if you have one, but you can still skip the egg separation
** If you’re using this in a fruit tart (or something where you want it to set up in the baked good rather than in the jar), pour it directly into the baked shell while the curd is still hot and then chill the whole thing.
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