Ingredients
Method
- Prepare: Place a fine mesh sieve over a medium-size glass bowl then set aside.
- Whisk: Add whole eggs plus egg yolks to another medium-size glass bowl then vigorously whisk until smooth.
- Heat: To a medium-size, heavy-bottom saucepan add the lemon juice, sugar, and salt. Turn the heat to medium then whisk to combine the ingredients. Cook while slowly whisking until the sugar has dissolved, 2-3 minutes.
- Temper: Remove the pan from the heat then slowly stream ~3/4 cup of the hot lemon-sugar mixture into the bowl with the eggs while whisking vigorously.
- Cook: Slowly stream the tempered eggs into the saucepan with the remaining lemon-sugar mixture while whisking vigorously. Place the pan over medium-low heat then whisk continuously until the mixture has thickened, 4-5 minutes.
- Strain: Scrape the lemon curd into the fine mesh sieve over the glass bowl with a spatula then press it through.
- Cool: Add half the cold butter then stir until melted. Add the remaining butter then stir until melted. Add the vanilla extract then stir until combined. Place a piece of saran wrap directly on top of the lemon curd then refrigerate until completely chilled before using, 2-3 hours.
- Store: Lemon Curd can be refrigerated for up to 2 weeks, or frozen for up to 3 months.
Notes
- Use fresh, organic lemons for the best flavor; bottled juice won't give the same zest.
- Tempering the eggs is crucial: slowly drizzle the hot liquid into the whisked eggs while constantly stirring to prevent them from cooking too quickly.
- Cook the curd over medium-low heat and whisk continuously until it visibly thickens. If it starts to boil or look grainy, remove it from the heat immediately and whisk vigorously.
- For food safety, ensure the lemon curd reaches an internal temperature of 170°F (77°C) to fully cook the eggs, but do not boil it.
- Store leftover lemon curd in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Tempering the eggs is crucial: slowly drizzle the hot liquid into the whisked eggs while constantly stirring to prevent them from cooking too quickly.
- Cook the curd over medium-low heat and whisk continuously until it visibly thickens. If it starts to boil or look grainy, remove it from the heat immediately and whisk vigorously.
- For food safety, ensure the lemon curd reaches an internal temperature of 170°F (77°C) to fully cook the eggs, but do not boil it.
- Store leftover lemon curd in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.