Pink Lemon Curd (Printable Version)
A vibrant, tangy spread with a beautiful blush hue, perfect for tarts, scones, or as a filling for cakes.
# What You Need:
→ Citrus
01 - 1/2 cup fresh pink lemon juice (about 3-4 pink lemons)
02 - 1 tablespoon finely grated pink lemon zest
→ Sugar
03 - 1 cup granulated sugar
→ Eggs
04 - 3 large eggs
05 - 2 large egg yolks
→ Butter
06 - 6 tablespoons unsalted butter, cut into pieces
→ Color
07 - 1-2 teaspoons pure raspberry juice or 2-3 drops natural pink food coloring
# How to Make It:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolks, sugar, pink lemon juice, and zest until completely smooth and well combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water surface.
03 - Cook while whisking constantly for 8-10 minutes until the mixture thickens considerably and coats the back of a spoon, reaching approximately 170°F.
04 - Remove from heat and whisk in the butter one piece at a time, ensuring each addition is fully melted and incorporated before adding the next.
05 - If desired, stir in raspberry juice or food coloring to enhance the natural pink hue.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to remove the lemon zest and any bits of cooked egg.
07 - Allow the curd to cool completely, then transfer to sterilized jars. Refrigerate for at least 2 hours to set properly. Store chilled for up to 2 weeks.
# Expert Advice:
01 -
- The texture is impossibly silky, like edible velvet you want to eat with a spoon straight from the jar
- That natural blush color makes everything feel fancier, from morning toast to last minute dessert garnishes
02 -
- Walk away for even thirty seconds and you will end up with sweet scrambled eggs instead of silky curd
- The mixture will look thin and worrying for most of the cooking time, then thicken dramatically in the final minutes
03 -
- Use a thermometer if you are nervous about knowing when it is done at 170 degrees
- Always zest your lemons before juicing them because it is nearly impossible afterward