Pink Lemon Curd (Printer-friendly)
A vibrant, tangy spread with a beautiful blush hue, perfect for tarts, scones, or cakes.
# What You’ll 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 Guide:
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 bowl bottom does not touch the water surface to create gentle, indirect heat.
03 - Cook the mixture, whisking constantly to prevent scrambling, for 8-10 minutes until thickened and coating the back of a spoon (approximately 170°F).
04 - Remove from heat immediately. Whisk in the butter pieces one at a time, allowing each piece to fully melt before adding the next, until emulsified and silky.
05 - Stir in raspberry juice or natural food coloring if a deeper pink hue is desired, mixing gently to incorporate evenly.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits for an ultra-smooth texture.
07 - Let cool to room temperature, then transfer to sterilized jars. Refrigerate for at least 2 hours to set completely. Keeps refrigerated for up to 2 weeks.
# Expert Advice:
01 -
- The color alone makes people gasp when you open the jar
- Its impossibly creamy without any heavy cream or complicated techniques
- Suddenly everything in your kitchen becomes a vessel for eating more curd
02 -
- Walk away from the stove for thirty seconds and youll end up with sweet scrambled eggs instead of curd
- The curd continues thickening as it cools, so dont panic if it looks slightly thinner than you expected when you pull it off the heat
03 -
- Room temperature eggs incorporate more smoothly and prevent seizing
- If your curd looks grainy, an immersion blender can rescue it back to silky perfection