Lemon Curd with Whole Eggs

4.3(28)

A delicious tangy lemon curd using whole eggs. Updated to make it even easier to make this delicious recipe. Try it with different citrus fruits too. You can double or halve the recipe and freeze any extras.

·published 2019-02-04

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EuropeanCondimentsDessertPreserves

Servings

['2', '2 cups']

Total time

35 min

prep 20 min

Calories / serving

666 kcal

Ingredients (5)

serves

4 Tbsp lemon zest* (3-4 lemons)lemon
3/4 cup sugar*
4 large eggsegg
1/2 cup lemon juice (2-3 lemons)lemon
1/4 cup butter, cubed (room temp)butter

Instructions (8 steps)

01In medium saucepan, off the stove, mix lemon zest and sugar. Use fingers or back of spoon to press or massage zest into sugar to open the pores of the zest and fully release all the aromatic essential oils.
02Mix in one egg at a time, whisking well until each one is incorporated.
03Add lemon juice and mix well.
04Place pot on stove on LOW heat. Stir constantly until it thickens. To prevent curdling or lumps, stir constantly, use low heat and do not boil. It will take about 10 minutes to reach 170°F (77°C) when the curd will start to thicken. Use an instant read thermometer or check for thickening by dipping wooden spoon into curd and running your finger across the spoon. If the finger line stays, it is done, if not, keep cooking and stirring.
05Stir in butter cubes until melted. Remove from heat and press through a sieve using back of spoon or spatula for a final smooth curd.

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