Creamy Tart Lemon Curd
Feb 17, 2025This curd is so unbelievably delicious. Perfect for a cake or tart filling, sandwiched between cookies, slathered over bread and my favorite-blueberry pancakes. Feel free to try different citrus juices and fruit purees in place of the lemon juice. A little hint of orange blossom water helps bring out the floral notes of the lemon adding just a little boost and rounding out the flavors.
Ingredients
1 cup (244 grams) juice (lemon, orange, or a mix)
Zest of 1 lemon or orange
1½ cups (300 grams) sugar13 tablespoons (185 grams) butter
4 large eggs
8 whole (160 grams) egg yolks 2 teaspoons orange blossom water (optional)
Instructions
- In a saucepan over medium heat, combine the juice, zest, sugar, and butter. Bring to a gentle boil, stirring occasionally until the butter melts and the sugar dissolves.
- In a separate bowl, whisk together the eggs and egg yolks until smooth.
- Slowly temper the hot juice mixture into the eggs by gradually pouring it in while whisking constantly.
- Strain the mixture back into the saucepan and place over a double boiler. Cook, stirring occasionally, until thickened to a custard-like consistency.
- Strain the curd through a fine mesh strainer into a bowl or shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until fully set, about 4 hours.
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