Curd is the right name for it – somewhere between a custard and a jam, all yolk-and-citrus richness with sharp acidity to keep it from cloying. The standalone recipe used in Lemon Meringue Pie but worth making in its own right: in jars on the shelf, on toast, swirled into yoghurt, layered between sponges, dolloped on scones.
Ingredients (makes about 600g, fills two 300ml jars)
- 4 large egg yolks
- 150g caster sugar
- zest of 2 lemons
- 120ml lemon juice (3-4 lemons)
- 100g cold unsalted butter, cubed
You’ll need a heatproof bowl that sits over a saucepan without touching the water (a stainless or glass mixing bowl is ideal), a probe thermometer, a fine sieve, and clean glass jars with lids.
The cook
I whisk the 4 yolks, 150g sugar, zest of 2 lemons, and 120ml lemon juice in a heatproof bowl and set it over a pan of barely-simmering water – the bottom of the bowl shouldn’t touch the water. Bain-marie gives gentle, even heat so the eggs cook into a custard rather than scrambling.
I whisk constantly for ten or twelve minutes; the curd is ready at 82°C on a probe thermometer – the thermometer is what stops a runny curd. By feel: it coats the back of a spoon thickly and a finger drawn through it leaves a clean track that doesn’t fill back in. Pull early and the eggs haven’t set the mixture; the curd will weep. Push past 85°C and you risk the eggs splitting.
Off the heat, I whisk in the 100g cold butter cube by cube until glossy. The cold butter drops the temperature and gives a final round of thickening as it emulsifies in. I strain through a sieve into a clean bowl or straight into the jars – the sieve catches any cooked egg and leaves the texture smooth.
Storing
For a tart shell, pour the warm strained curd into the cooled blind-baked shell, press cling film against the surface (not floating above), and chill at least four hours – overnight is best.
For jars, ladle the warm curd into clean glass jars, lid on tight, cool on the bench, then into the fridge. Keeps a week in the fridge, two months frozen. Lemon curd doesn’t preserve at room temperature like jam does – the eggs and butter mean it must stay cold.
Where the curd goes
- The lemon meringue pie – its first job
- Spooned over hot buttered toast or a fresh scone
- Swirled through Greek yoghurt with a spoonful of granola
- Layered between sponge halves with whipped cream (the original Victoria-sponge upgrade)
- Folded into double cream and frozen for an instant lemon ice
- Stirred into porridge for a brighter morning