Lemon Curd Filling Recipe

How to Make Lemon Curd Sally's Baking Addiction

WEBMar 4, 2016 · Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, granulated …

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

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The Best Lemon Curd Recipe Easy and Homemade

WEBJun 25, 2020 · Instructions. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt …

1. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt and sugar. Whisk to combine.
2. Whisk in the egg yolks until smooth. Reduce heat to medium-low heat and cook, whisking constantly until the mixture thickens, 5 to 6 minutes. Don't let the mixture boil.
3. You can use the classic trick to check if the mixture is thick enough: dip a wooden spoon into the curd and draw your finger across the spoon; your finger should leave a path and the curd won't run to fill it in.
4. Immediately pour the curd through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Scrape the bottom of the sieve to retrieve all the curd.

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