Zesty Lemon Curd

This lemon curd is prepared like a sabayon for a smooth, creamy texture.

16, 2 tablespoon servings
Prep Time
10 Min
Cook Time
10 Min
Recipe by
Plugrà® Kitchens

3 (150g) large eggs
1 (17g) large egg yolk
¾ cup (150g) sugar
Zest of 2 lemons, finely grated
3½ ounces (100g) fresh lemon juice
4 ounces (113g) Plugrá® Premium Butter, unsalted, softened
Fill the bottom pot a medium saucepan with 1 to 2 inches of water. Heat over high heat until water begins to boil then reduce to medium-low heat to keep the water at a simmer.
Place the eggs, yolks, sugar, lemon juice, and lemon zest into a medium stainless bowl and place on top of the simmering water. The bottom of the bowl should not touch the water. Beat continuously with a whisk until the mixture thickens and reaches at least 165°F, about 7 to 10 minutes. You can use a hand-held electric mixer fitted with the whisk attachment if you have one.
Remove pan from heat. Strain into a medium bowl, if the eggs have started to congeal. Skip straining if the mixture has remained smooth. Cut the butter into small pieces, then whisk into the curd. Place a circle of buttered parchment or plastic wrap directly onto the top of the curd and refrigerate until completely cool. It will thicken as it cools. Keep refrigerated and use within 1 week.
Lemon curd can be used as a tart filling, as lemon mousse when mixed with whipped cream, as a topping to meringue for Pavlova, as a cake filling or even as a snack when eaten straight out of the bowl!