Pink Lemon Curd (Printable)
A vibrant, tangy citrus spread with a beautiful blush hue. Perfect for tarts, scones, or as a filling for cakes.
# What You Need:
→ Citrus Components
01 - 1/2 cup fresh pink lemon juice (approximately 3-4 pink lemons)
02 - 1 tablespoon finely grated pink lemon zest
→ Sweetener
03 - 1 cup granulated sugar
→ Eggs
04 - 3 large eggs
05 - 2 large egg yolks
→ Dairy
06 - 6 tablespoons unsalted butter, cut into pieces
→ Optional Color Enhancement
07 - 1-2 teaspoons pure raspberry juice or 2-3 drops natural pink food coloring
# Steps:
01 - Whisk together the eggs, egg yolks, sugar, pink lemon juice, and zest in a medium heatproof bowl until completely smooth and well combined.
02 - Position the bowl over a saucepan of simmering water, ensuring the bowl bottom does not contact the water surface.
03 - Cook while whisking continuously for 8-10 minutes until the mixture reaches 170°F and coats the back of a spoon.
04 - Remove from heat and whisk in the butter pieces one at a time until each piece melts completely and the curd achieves a silky consistency.
05 - Stir in raspberry juice or natural food coloring if a deeper pink hue is desired.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg particles.
07 - Allow to cool completely before transferring to sterilized jars. Refrigerate for minimum 2 hours to set properly. Stored curd remains fresh for up to 2 weeks.
# Expert Advice:
01 -
- The color alone stops people in their tracks, but the taste is even better, bright and tangy with this delicate floral note that regular lemon curd simply doesn't have.
- It comes together in about 25 minutes and keeps for weeks in the fridge, meaning you can stir it into yogurt or spread it on toast on busy weekday mornings.
02 -
- Constant whisking isn't optional, it's what prevents the eggs from cooking into little bits instead of incorporating smoothly into the curd.
- The curd will continue thickening as it cools, so don't panic if it seems slightly looser than store bought when you take it off the heat.
03 -
- Room temperature eggs whisk more easily into the sugar mixture, reducing the risk of grainy texture.
- If you notice any lumps forming during cooking, immediately strain through a sieve and continue whisking, don't try to fix it by cooking longer.