Lemon curd is a sweet and tangy, custard-like spread made by combining lemons with butter, eggs, and sugar. As you grate the zest and squeeze the juice, the bright aroma of lemons will fill your kitchen.
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- 4 Medium-sized lemons, about 400gr (Organic, unwaxed lemons are recommended)
- 220g Granulated sugar
- 45g Unsalted butter
- 3 medium-sized Eggs
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Place the unsalted butter (cut into small pieces) and granulated sugar in a bowl.
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Wash the lemons well. Grate only the yellow part of the peel directly into the bowl.
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Cut the lemons in half crosswise and squeeze out the juice. Strain to remove the seeds, then add the juice to the bowl.
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Bring water to a boil in a wide, shallow pot slightly larger than the bowl.
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Once the water reaches about 80ºC(176°F), reduce to low heat. Place the bowl over the hot water and gently melt the butter and sugar.
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In a separate bowl, lightly beat the eggs. Gradually add them to the lemon mixture, stirring constantly.
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Continue stirring with a spatula, scraping the bottom of the bowl, until the mixture thickens and light-colored foam appears on the surface. Check the temperature.
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When the mixture reaches 78ºC(172°F), remove from the heat and strain immediately while hot.
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*Set aside the zest left in the strainer.
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Transfer the lemon curd to a clean storage container and refrigerate.
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*The lemon curd will keep for about 1 week in the refrigerator. It can also be frozen if you do not plan to use it right away.
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Tips
The strained citrus peel pairs well with yogurt, offering a pleasant texture. Combine it with yogurt and let it drain overnight through a coffee filter to create a lemon-infused strained yogurt. As a guide, use 200g of yogurt for every 4 tablespoons of peel from the lemon curd.
Chie Endo Chef / "ties" Representative
After starting her career as an international flight attendant, Chie worked in a restaurant before setting up her own business. Her love of travel has connected her to local restaurants, markets, and home recipes from around the world. Chie is now based in the Kanagawa countryside, creating recipes inspired by traditional cooking methods and local vegetables grown in neighboring farms and foraged plants.
Photos: Tomohiro Mazawa