Lemon Curd

At its heart, the magic of lemon curd is a lesson in foundational pastry technique. It is, in essence, a vibrant citrus sabayon. The process begins with the vigorous whipping of whole eggs with sugar over a heat source. This initial stage is crucial; it’s the creation of the emulsion’s structure, trapping air and setting the stage for what is to come. Only when the egg and sugar ribbon beautifully does the vibrant, acidic punch of fresh lemon juice join the party, followed by the steady, patient incorporation of butter. This is the ultimate emulsion: a perfect, silken marriage of sharpness and sweetness, of airy lightness and decadent richness. The result is a versatile wonder, a curd or crémeux that can fill tarts, layer cakes, to-go dessert in cups, or simply be savored by the spoonful. Yet, perhaps its most celebrated and beloved application remains the classic Lemon Pie.