Failproof Lemon Curd, Aka: You Couldn't Curdle This if You Tried

Recipe by LindseyKay
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 17mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
  • Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
  • Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
  • Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
  • Immeadiately transfer to a cool bowl and cool.
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