Lemon Muffin Curd
A tangy and sweet lemon curd perfect for spreading on muffins, toast, or using as a filling for pastries. This lemon muffin curd is smooth, creamy, and bursting with fresh lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8
Ingredients
3 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (from about 2 lemons)
6 tablespoons unsalted butter, cut into small pieces
Instructions
In a medium heatproof bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until well combined.
Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water.
Cook the mixture, whisking constantly, until it thickens and reaches about 170°F (77°C) on a thermometer, or until it coats the back of a spoon. This should take about 10-15 minutes.
Remove the bowl from heat and immediately whisk in the butter pieces one at a time until fully melted and incorporated, creating a smooth curd.
Pour the lemon curd into a clean jar or container and let it cool to room temperature.
Once cooled, cover and refrigerate for at least 2 hours before serving. The curd will thicken further as it chills.