Lemon Curd
Curd is really a sharp custard thickened by egg rather than starch, which makes the temperature the whole game. At 82 °C the protein sets just enough to hold the mixture together; at 88 °C it gathers into flakes and you have sweet scrambled egg. The butter goes in cold, at the end, where it adds body and shine.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 3 h
- Total
- 3 h 27 min
- Servings
- 12
- Level
- Medium
- Per serving
- 160 kcal
Ingredients
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What to use instead
Lime, mandarin or passion fruit work in the same proportions. For sweeter fruit, drop the sugar to 120 g.
Makes: about 450 ml — fills a 22 cm tart or the layers of a 3-tier cake
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Rub zest into sugar
Rub the zest into the sugar with your fingertips until damp and fragrant. The oils end up in the sugar instead of on the grater.
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Step 2: Build the base
Whisk in the eggs, yolks, salt and lemon juice until smooth. It will look thin and frothy at this stage.
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Step 3: Cook gently
Set the pan over low heat and stir constantly with a silicone spatula, working the base and corners, for 8–10 minutes.
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Step 4: Catch it at 82 °C
It is ready when it coats the back of the spatula and holds a clear line, and the thermometer reads 82 °C. It must never boil.
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Step 5: Whisk in the butter
Off the heat, add the cold butter a few cubes at a time, stirring each batch in completely before adding more.
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Step 6: Strain
Pass the curd through a fine sieve to catch the zest and any strands of set egg. This is the step that makes it silky.
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Step 7: Chill
Press film onto the surface and refrigerate for at least 3 hours. Warm curd is always loose; it sets properly only when cold.
Tips & variations
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Tip
Nervous about overheating? Cook it over a water bath. It takes around 15 minutes, but it is almost impossible to ruin.
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Swap
Lime, mandarin or passion fruit work in the same proportions. For sweeter fruit, drop the sugar to 120 g.
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Variation
For a lemon tart, stir in 5 g of bloomed and melted gelatine so the filling slices cleanly instead of spreading.
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Storage
Two weeks in a sterilised jar in the fridge, or three months in the freezer.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 160 kcal | 1,920 kcal |
| Protein | 2 g | 24 g |
| Fat | 9 g | 108 g |
| Carbohydrates | 18 g | 216 g |
Approximate values calculated from standard ingredient data.
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