Lemon Curd Dessert
A deliciously creamy and zesty lemon curd dessert that's easy to make and perfect for any occasion. Enjoy the bright flavors of lemon in a smooth, satisfying treat.
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve
- Bowl
- Plastic wrap
Ingredients
- 1 cup sugar
- 1 tablespoon lemon zest finely grated
- 1/2 cup lemon juice freshly squeezed
- 4 large egg yolks
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cut into small pieces
Instructions
- In a medium saucepan, whisk together sugar, lemon zest, lemon juice, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove the saucepan from heat and stir in butter one piece at a time until fully incorporated. Strain the curd through a fine-mesh sieve into a bowl to remove any zest or cooked egg bits.
- Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
Notes
Chef's Tips:
• For a richer flavor, use Meyer lemons if available
• Avoid overcooking the curd to prevent it from becoming too thick
• Serve with a dollop of whipped cream or fresh berries for added flair
Food Safety:
• Ensure the curd reaches 160°F to kill any harmful bacteria
• Refrigerate within two hours of cooling and consume within a week