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Lemon Curd-2

How to make lemon curd

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  • Author: Maria
  • Yield: 1 1/2 cups 1x


  • 1/2 cup (116 g) fresh lemon juice
  • Zest from 1 lemon
  • 3/4 cup (150 g) granulated sugar
  • 2 large  eggs (100 g) + 2 large egg yolks (40 g)
  • 1/4 teaspoon salt
  • 1 stick (113 g) unsalted butter, diced and at room temperature


  1. Place lemon juice, zest, sugar, eggs, egg yolks and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water.  Whisk constantly until the mixture thickens, about 10 minutes.  The temperature should read 170°F/75°C and the mixture should coat the back of a wooden spoon.
  2. Remove from heat and strain filling through a sieve into a small bowl.  Whisk in butter until completely melted and mixture is smooth.
  3. Place a sheet of plastic wrap directly onto the surface of the filling to prevent a ‘skin’ from forming.  Refrigerate for at least 4 hours.
  • Category: Frostings & Fillings