Lemon Curd

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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 lemon juice with whole eggs and 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: the 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.

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At its heart, the magic of lemon curd is a lesson in foundational pastry technique...

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What Lemon to Use

A standard lemon curd made with Eureka or Lisbon lemons (the common grocery store varieties) is bright, sharp, and intensely tart. A Meyer lemon curd is a completely different experience: it's more aromatic, complex, and balanced, with a floral sweetness that rounds out the sharp acidity. Meyer lemons are not true lemons; they are a natural hybrid between a lemon and a mandarin orange.

Lemon Curd

Place your gelatin sheets in the ice bath one at a time, making sure they are fully submerged. Allow gelatin to soak for about 10 minutes. Remove the softened sheets from the water and squeeze firmly; set aside.
Squeeze lemons and pass the juice through a sieve.
In a medium size saucepan, gather together lemon juice, zest, sugar and eggs.
Bring lemon mixture to a quick boil whisking constantly, on medium heat. Turn off the heat and add the bloomed gelatin. Mix.
When lemon custard reaches 130ºF/55ºC, add the cubed and cold butter and mix using an immersion blender. Pour immediately the still warm lemon curd into the baked tart shell, silicone molds, dessert cups or glasses.

Storage

Lemon curd can be stored in the refrigerator for up to a week or kept frozen for 3 months.

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