Equipment
* optional
Ingredients
Citrus & Sugar
- 120 ml lemon juice, freshly squeezed
- 10 g lemon zest, finely grated
- 200 g caster sugar
Eggs & Dairy
- 3 large eggs, whole, room temperature
- 1 egg yolk, room temperature
- 115 g unsalted butter, cut into 1cm cubes, chilled
- 1 g fine sea salt, a generous pinch
Nutrition (per serving)
Method
Wash the lemons thoroughly. Zest the lemons avoiding the bitter white pith, then juice them to yield 120ml of fresh lemon juice.
Fill a medium saucepan with about 3 to 5 centimeters of water. Bring to a gentle simmer over medium heat (around 95°C/203°F).
In a heatproof bowl that fits over the saucepan without touching the water, vigorously whisk together the eggs, egg yolk, sugar, lemon juice, lemon zest, and salt until smooth and lightened in color.
Place the bowl over the simmering saucepan. Whisk continuously, ensuring you scrape the bottom and sides of the bowl to prevent the eggs from scrambling. Cook until the mixture significantly thickens and reaches 76°C/170°F, leaving a clear path on the back of a spoon when swiped with a finger.
Remove the bowl from the heat. Immediately begin whisking in the cold cubed butter, a few pieces at a time. Wait until the previous batch of butter is nearly melted before adding the next.
Strain the warm curd through a fine mesh sieve into a clean bowl or directly into sterilized jars. Use a spatula to gently push it through. This removes the zest and any tiny bits of cooked egg.
Press a sheet of plastic wrap directly onto the surface of the warm curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.
Chef's Notes
- To extract the maximum amount of juice, roll the lemons firmly on the countertop before cutting, or microwave them for 10-15 seconds to soften the membranes.
- Do not skip straining the curd. Even professional pastry chefs strain their curds to guarantee a flawless, silky mouthfeel.
- If you want a sharper, more tart curd, you can slightly reduce the sugar to 180g, but be aware it may affect the final consistency and shelf life slightly.
- The extra egg yolk provides additional richness and emulsification power, giving the curd a deeper golden color and a creamier set.
Storage
Refrigerator: 2 weeks — Store in an airtight sterilized jar with plastic wrap pressed against the surface before sealing.
Freezer: 3 months — Thaw overnight in the refrigerator before using.
