Simple lemon curd that is smooth, tangy, and not too sweet. The vanilla bean gives it a soft, elegant touch, and it thickens beautifully in the fridge. I love swirling it into Greek yoghurt for a bright, simple treat that tastes like dessert.
Simple lemon curd that is smooth, tangy, and not too sweet. The vanilla bean gives it a soft, elegant touch, and it thickens beautifully in the fridge. I love swirling it into Greek yoghurt for a bright, simple treat that tastes like dessert.
Yields1 Serving Prep Time5 minsCook Time10 minsTotal Time15 mins
3 large eggs 120 g (1/2 cup ) lfreshly squeezed emon juice (about 3-4 lemons) 65 g (1/3 cup) caster sugar zest pf 3 unwaxed lemons 85 g (6 tbsp) unsalted butter pinch of salt ½ tsp vanilla bean paste
11. In a small saucepan, whisk together the eggs, sugar, lemon juice, zest, and salt until smooth and blended.
2. Place over low to medium-low heat, whisking constantly for 7–10 minutes, until the mixture thickens to a custard-like consistency and coats the back of a spoon. Do not let it boil.
3. Remove from heat and whisk in the cold butter, a few cubes at a time, until completely melted and glossy. Stir in the vanilla bean paste.
4. Strain the curd through a fine-mesh sieve into a clean jar or bowl for extra smoothness. Let cool at room temperature, then refrigerate. It will thicken fully as it chills.
1. In a small saucepan, whisk together the eggs, sugar, lemon juice, zest, and salt until smooth and blended.
2. Place over low to medium-low heat, whisking constantly for 7–10 minutes, until the mixture thickens to a custard-like consistency and coats the back of a spoon. Do not let it boil.
3. Remove from heat and whisk in the cold butter, a few cubes at a time, until completely melted and glossy. Stir in the vanilla bean paste.
4. Strain the curd through a fine-mesh sieve into a clean jar or bowl for extra smoothness. Let cool at room temperature, then refrigerate. It will thicken fully as it chills.