Lemon Curd
After just 30 minutes of effort, you will want to use this sturdy, bright, and tart lemon curd in macarons, on toast, or any other application you can think of.
- zest of two organic lemons
- 76 g organic lemon juice (5 tbsp)
- 2 eggs
- 50 g butter (3.5 tbsp)
- 180 g granulated sugar (3/4 cup)
Over medium-high heat, set a medium saucepan 1/3 full of water.
Zest organic lemons and set aside.
In a heatproof glass bowl, cream together butter and sugar. I use a stand mixer with the paddle attachment, but a hand mixer or whisk will also work here.
Use glass rather than metal here as the lemon used later on could cause a reaction with a metal bowl.Add egg and incorporate.
Add lemon juice and beat until combined.
Place bowl containing mixture over pot of boiling water. Ensure the bottom of the bowl does not touch the water in the pot.
Whisk gently but continuously as the mixture heats up. Allow the mixture to reach 180-185F. At this temperature, the mixture will thicken and coat the back of a spoon. It may take 10-15 minutes to reach this temperature.
Take the mixture off the heat and add in the lemon zest immediately. Mix well.
Let rest for 5 minutes to allow the zest to release it's oils, then pour through a fine mesh sieve into another bowl for the final smooth curd.
Let the curd cool down then cover and place in the fridge, where it will continue to firm up. Enjoy!