This is my version of lemon curd. Delicious in pies or in a meringue. When I make (pandan) meringues I use of course only egg whites. I do not throw away the egg yolk but I make a curd to keep it for months in super clean jam jars. I use it later for pies or next to ice cream or yogurt.
Lemon curd is not at all difficult to make, but you have to be careful that your egg yolk does not turn into an omelet when you warm it up. That is the only thing you have to keep in mind. Also, when you combine acid and fat it separates the mixture, but no worries. Keep stirring and it always turns out smooth and beautiful.
This recipe makes about half a liter of lemon curd.
- 8 egg yolks
- 140 grams unsalted butter
- 150 ml of lemon juice
- 135 grams of sugar
- I add sugar and butter to the bowl and I mix gently au bain-marie
- Pour in all the lemon juice while stirring vigorously
- Take the pan off the heat and stir in eight egg yolks
- Place back on the pan with hot water and stir until the curd is thick as yogurt
You can adjust this curd to your own taste. If you want it a little more acidity, add some extra lemon or lime juice when everything is mixed (but not thick yet). If it is too sour, add another tablespoon of sugar. It’s that easy.
The ‘sauce’ becomes a success because of good stirring. So let’s start.
Everything must be warmed up au bain-marie. So I place a metal round bowl on top of a saucepan with hot water (almost boiling or really slowly simmering).
I add sugar and butter to the bowl and I mix gently. I have not placed the pan on the fire yet but the water in the pan is already hot from my water boiler.
The butter melts quickly and then the sugar mixes in easily.
Now it is beautifully combined. The sugar has not yet been completely dissolved, but that does not matter.
The pan may now be placed on low heat. Keep in mind that the water underneath must not boil too much, just slowly simmering. The picture shows the warmed up butter and sugar mix (taken off the heat to make a better picture).
I pour in all the lemon juice now while stirring vigorously (for the photo I removed the pan from the stove for better light – again).
Now that the lemon, sugar and butter mixture is warm, I remove the pan from the fire and stir in the eight egg yolks. This way, I prevent the egg yolk from becoming an omelet ;-).
Now the bowl is allowed to return to the hot pan with water and I have to keep stirring for a quarter of an hour. After a minute or 6 I feel that the sauce is already a bit lumpy, but after 15 minutes it suddenly gets thick quickly.
If it is as thick as regular yogurt I take it off the heat.
It smells so good already! Sweet and sour. Tart! The curd will become even thicker while cooling down in the jars. Bring it back to room temperature to use in a pie. Warm it in the microwave for just a few seconds or leave it out of the fridge for a few hours before using.
I pour my mixture (more than half a liter in total) into two jam jars. I have cleaned the pots thoroughly (first dishwasher and then I’ve boiled them for at least 5 minutes). The jars are still super hot, just like my curd. I pour my lemon curd in and close the lid immediately. Now the jar will turn vacuum and this curd can be kept for months; plenty of time to fantasize what I am going to do with it. I can not wait! 😉