Lemon Curd 🍋 Recipe by Chris Gan
Cooking Instructions ~15 minutes 1 Cream butter and sugar on medium speed for about 4 minutes. Scrape the bowl at least once during mixing. (I use a stand mixer fitted with a paddle attachment, but you can use a hand mixer) 2 Beat in the egg yolks one at a time, then the eggs.. mix for about a minute after each addition. 3 Beat in the lemon juice. The mixture may look slightly curdled. That’s okay! 4 Transfer the mixture to a saucepan, and warm on the stovetop over medium-low heat. ⭐️ Start stirring as soon as you start heating the mixture, and DON’T STOP. After the butter melted, I lowered the heat a little so the mixture wouldn’t scorch, and I also used a flat whisk, which really helps! You can use a regular whisk, if that’s what you have. 5 Stir constantly, but don’t allow the mixture to boil. Continue heating and stirring non-stop for about 15 minutes. Yes, your arm will get a workout. 💪🏼 It’s worth it, trust me. 6 The mixture should thicken a little and will coat the bottom of a spoon. 7 Remove from heat and stir in the lemon zest. Then, transfer to a storage container. (As you can see, I failed to follow my own directions and stirred in the zest after I almost forgot). 😅 8 When cooled enough to handle, cover with plastic wrap so that the surface of the curd is touching the wrap. Cover with an airtight lid. Refrigerate for up to 3 weeks, or freeze for longer storage. 1 Cream butter and sugar on medium speed for about 4 minutes. Scrape the bowl at least once during mixing. (I use a stand mixer fitted with a paddle attachment, but you can use a hand mixer) 1 Cream butter and sugar on medium speed for about 4 minutes. Scrape the bowl at least once during mixing. (I use a stand mixer fitted with a paddle attachment, but you can use a hand mixer) 2 Beat in the egg yolks one at a time, then the eggs.. mix for about a minute after each addition. 2 Beat in the egg yolks one at a time, then the eggs.. mix for about a minute after each addition. 3 Beat in the lemon juice. The mixture may look slightly curdled. That’s okay! 3 Beat in the lemon juice. The mixture may look slightly curdled. That’s okay! 4 Transfer the mixture to a saucepan, and warm on the stovetop over medium-low heat. ⭐️ Start stirring as soon as you start heating the mixture, and DON’T STOP. After the butter melted, I lowered the heat a little so the mixture wouldn’t scorch, and I also used a flat whisk, which really helps! You can use a regular whisk, if that’s what you have. 4 Transfer the mixture to a saucepan, and warm on the stovetop over medium-low heat. ⭐️ Start stirring as soon as you start heating the mixture, and DON’T STOP. After the butter melted, I lowered the heat a little so the mixture wouldn’t scorch, and I also used a flat whisk, which really helps! You can use a regular whisk, if that’s what you have. 5 Stir constantly, but don’t allow the mixture to boil. Continue heating and stirring non-stop for about 15 minutes. Yes, your arm will get a workout. 💪🏼 It’s worth it, trust me. 5 Stir constantly, but don’t allow the mixture to boil. Continue heating and stirring non-stop for about 15 minutes. Yes, your arm will get a workout. 💪🏼 It’s worth it, trust me. 6 The mixture should thicken a little and will coat the bottom of a spoon. 6 The mixture should thicken a little and will coat the bottom of a spoon. 7 Remove from heat and stir in the lemon zest. Then, transfer to a storage container. (As you can see, I failed to follow my own directions and stirred in the zest after I almost forgot). 😅 7 Remove from heat and stir in the lemon zest. Then, transfer to a storage container. (As you can see, I failed to follow my own directions and stirred in the zest after I almost forgot). 😅 8 When cooled enough to handle, cover with plastic wrap so that the surface of the curd is touching the wrap. Cover with an airtight lid. Refrigerate for up to 3 weeks, or freeze for longer storage. 8 When cooled enough to handle, cover with plastic wrap so that the surface of the curd is touching the wrap. Cover with an airtight lid. Refrigerate for up to 3 weeks, or freeze for longer storage. 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