Ingredients
- 3 large eggs
- 4 large egg yolks
- 2/3 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 cup salted butter, cut into 1/2 inch cubes
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the eggs and egg yolks until well combined.
- Add the lemon juice, lemon zest, sugar, and cornstarch. Whisk until fully incorporated.
- Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon or reaches 170°F. This may take up to 10 minutes.
- Remove the pan from the heat and stir in the butter until fully melted and incorporated.
- Stir in the vanilla extract.
- If the curd appears lumpy or not completely smooth, strain it through a fine mesh sieve into a medium bowl.
- Let the curd cool for about 15 minutes. Then cover it with plastic wrap pressed directly against the surface to prevent a skin from forming.
- Refrigerate for at least 3 hours until fully chilled before using.
Notes
- Use fresh lemon juice for the best flavor; bottled juice is not recommended.
- The curd will continue to thicken as it cools in the refrigerator.
- Save the egg whites for meringue or other recipes.
- Great as a filling for cakes, tarts, or as a spread on toast or scones.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 14g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
