Totally Fool Proof Lemon Curd, made with whole eggs, uses a method which yields a very smooth and creamy Curd, without lumps.
Years ago, I discovered a neat trick to making Lemon Curd using whole eggs that did not leave lumps. It was so easy and I started calling it Fool Proof Lemon Curd Recipe! I like to use Meyer Lemons, but any lemons will be great.
You can also make Lime Curd from any kind of lime. Key Lime Curd is fantastically delicious. Curd is delicious on yogurt, scones, muffins.
Try a dollop on top of one of my cheesecakes, Meyer Lemon Cheesecake, New York Style Vanilla Bean, Cheesecake, Blackberry Cheesecake, New York Cheesecake, or for a less caloric cheesecake, try one of my Ricotta Cheesecakes, Authentic Italian Ricotta Cheesecake, Lemon Ricotta Cheesecake.
Have your ingredients ready before starting as things happen fast.
Add the eggs and yolks one at a time.
The mixture will be smooth and as soon as the lemon juice goes in, it will look curdled, but don’t fret!
Slowly heat the mixture in a Stainless Steel 3 Quart Saucepan. I promise, the curdled appearance will disappear as the butter melts and turn a nice shade of yellow.
You’ll need a Candy Thermometer for this as you want to get to 170°F. Keep cooking, stirring constantly, until the mixture thickens. Watch closely as you do not want the mixture to boil!
You can tell that your Totally Fool Proof Lemon Curd is cooked to perfection, by dipping in a Spatula and running your finger down the center and it parts, like the Red Sea.
Zest goes in last. Remove the curd from the heat; stir in the lemon zest. Remember, if you are using Meyer Lemons for your Curd, do not use the Zest; use another kind of lemon, as the thin skin of the Meyer Lemon is quite bitter. Transfer the curd to a bowl.
Press plastic wrap on the surface of the lemon curd to keep a skin from forming and put the bowl in the refrigerator to chill. The Totally Fool Proof Lemon Curd will continue to thicken as it cools.
Here’s one of my Meyer Lemon trees. Our other one is a Dwarf Meyer Lemon tree. We also have a Eureka Lemon tree, which makes the best lemonade, and gives great zest. If you would like to try this in the Pressure Cooker, check out my Pressure Cooker Easy Lemon Curd recipe.
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Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Cilio Olivewood Spatula
- OXO Good Grips Cutting Board
- Medium Mixing Bowl
- Baker’s Math Scale
- Stainless Steel 3 Quart Saucepan
- Kerr Half Pint (8 oz) Mason Jars
- Microplane Stainless Steel Zester
- Cuisinart Electric Hand Mixer
- Candy Thermometer
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Here is the handy printable recipe:
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
- 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 it cooks.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
- The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon. Don't let the mixture boil.
- Remove the curd from the heat; stir in the lemon zest.
- Transfer the curd to a bowl.
- Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator
- The curd will thicken further as it cools.
Use a heavy-based, nonreactive saucepan — Stainless steel, anodized aluminum, and enamel all work well. Some materials, such as plain aluminum or unlined copper, will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.