Tech integration and ideation
Lemon curd cream
- Originary from
- Popular England
- Cooking time
- Total time
- 1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest, finely grated
2 large eggs, room temperature
1/4 cup butter, room temperature
- In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
The curd keeps fresh in the refrigerator for about 1 week.
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