Lemon Curd

Summary by Krater

John Kanell demonstrates how to make homemade lemon curd from scratch, walking through zesting lemons with sugar, juicing fresh lemons, whisking egg yolks, combining ingredients in a heavy pot over low heat until thickened, and finishing with cold butter.

From the video

Answers: How do you make homemade lemon curd?

• Lemon curd recipe
• Lemon zesting technique
• Stovetop curd thickening
• Egg yolk separation
• Straining lemon curd

Ingredients

• 1 cup or 200 g granulated sugar
• 2 tbsp lemon zest
• 1/2 cup or 100 mL minus one tablespoon fresh lemon juice
• 6 egg yolks
• 1/2 cup or 113 g cold butter

What it concludes

• Pulsing sugar with lemon zest breaks the zest pieces up small and infuses flavor from the released oil.
• Using fresh lemons yields a superior result compared to pre-made juice.
• A heavy pot with thicker walls transfers heat more gently than a thin-walled pot, preventing scorching.
• A French whisk reaches into pot corners better than a wider balloon whisk, preventing burnt bits.
• Adding cold butter at the end helps cool the curd down, adds richness, and helps it thicken and set in the fridge.
• Straining the finished lemon curd removes any zest bits for a glossy, silky texture.