Lemon Curd

Please note: This recipe is part of the Premium section.

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.

Lemon Curd

Course: custard

Cuisine: French

Keyword: lemon cremeux, lemon pie

Prep Time: 25

Cook Time: 10

Servings: grams

Calories: 140kcal

Cost: $7

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

Equipment

1 Immersion blender
1 Saucepan
1 Pastry bowl
1 Narrow and tall container
1 Rubber spatula
1 Whisk

Ingredients

Lemon Curd

125 g Meyer lemon juice
2 each Lemon zest
3 each Whole eggs
150 g Sugar
2 g Gelatin 200 bloom
150 g Butter cold and cubed

Instructions

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.