Lemon curd is the best of both worlds. It’s delicious and it’s super easy to make. It’s jam and jelly’s richer, more luxurious cousin. I don’t know about you, but I play favorites. And curd is definitely my favorite of the fictitious food relatives. You can eat curd with fresh fruit as is or you can use the curd as a filling for a variety of tarts and pies or you can pour it over some ice cream. You have plenty of options. This curd is just tart enough. If you want a make your face pucker tart curd, you’ll have to add more lemon to this one. In my opinion, it’s perfectly balanced. Do yourself a favor and make this. It’s too easy, it’s ridiculous and it’s always great to have on hand for a nice light dessert.
**Note: For my fellow Muslims or for anyone else who can’t use pork gelatin, there is halal beef gelatin available. Other substitutes include agar agar or you can just use cornstarch. Both will act as thickeners.**
Bloom your gelatin in about a tablespoon or two of cold water. Set aside.
Prepare a pot of water and get it simmering. Meanwhile, combine the lemon juice, lemon zest, salt, whole eggs and egg yolks in a medium to large sized bowl.
Place the bowl of ingredients over the simmering water and whisk until the mixture reaches 180°F.
Take off the heat, add in the bloomed gelatin and whisk in until dissolved. Immediately, whisk in the diced up butter, a couple pieces at a time. Whisk until smooth.
Pour through a sieve into a container. I love using mason jars personally, but you can use whatever container floats your boat. You can see from the picture below, this is a necessary step because the sieve will catch any eggs that were partially cooked. Cooked eggs are lovely for breakfast, but they’re not welcome in my lemon curd.
That’s it! You are finished. Wait until the mixture is room temperature. I like skimming the top foam with a spoon. Then, I cover the container and place it in the fridge. You’ll notice it will be a thin consistency, but it will thicken as it cools.
I took final pictures after a couple days because I was working all week. You can see how significantly thicker the consistency got. It will look like this after a few hours in the fridge as well. Give a stir before using or leave it as is if you like it very thick. Enjoy in whatever application you’d like!
See how I do it:
- 3 Whole eggs
- 2 1/2 Egg yolks
- 3/4 cup Granulated sugar
- 4 Lemons (juice)
- 1/8 cup lemon zest
- 1 teaspoon gelatin
- 5 oz, unsalted butter, diced
- small pinch of salt
Bloom your gelatin in about a tablespoon or two of cold water.
Combine the zest, juice, yolks, whole eggs and salt in a medium to large size bowl.
Prepare a pot or saucepan with water and heat until simmering.
Place the bowl of combined ingredients over the simmering water and whisk constantly until the mixture reaches 180°F or about five to ten minutes on medium-low heat.
Once the proper temperature is reached, remove from heat.
Immediately whisk in the bloomed gelatin. Stir until dissolved.
Then, immediately whisk in the diced butter, a couple pieces at a time.
Whisk until completely smooth.
Pour the mixture through a sieve into the appropriate container for storage. I love using mason jars.
Leave uncovered until room temperature.
Skim the foam off the top with a spoon.
Cover and refrigerate for at least a few hours.
I find lemon curd is best used the day it's made. It will store in the fridge for up to a week in a mason jar or a well-covered container, but really is the best day of or within the first few days. Lemon curd freezes well. Just place it in a well-covered container and thaw before use. It will last up to a month frozen. You may leave the gelatin out completely, it won't be as thick or you can substitute the gelatin with agar or a bit of cornstarch. If you're using cornstarch instead, experiment with the amount and you would have to place it in while cooking the curd, not after you remove it from the heat. I think this is perfectly tart, but if you want it more tart, add more lemon to the recipe.