Lemon Curd - Master Cookbook Recipe # 419

Name: Lemon Curd - Master Cookbook Recipe # 419
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 cups
Cuisine: Southern
Ingredients: 2 large lemons (zest and juice); 1 cup granulated sugar; 2 Tbsp corn starch; 1/4 tsp salt; 1/2 cup water; 6 large egg yolks; 1/2 cup salted butter

This vibrant and velvety lemon curd is a Collard Valley Cooks staple! Made easily in the microwave, it delivers a bright, citrusy punch that’s perfect for filling cakes, topping biscuits, or enjoying straight from the jar.

This is recipe #419 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 4 minTotal time: 14 min

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Ingredients

2 large lemons (zest and juice)
1 cup granulated sugar
2 Tbsp corn starch
1/4 tsp salt
1/2 cup water
6 large egg yolks
1/2 cup salted butter

Instructions

Prep Lemons: Carefully zest the lemons, avoiding the bitter white pith. Juice the lemons and combine the juice and zest in a small bowl.
Whisk Base: In an 8-cup glass batter bowl, whisk together the sugar, corn starch, and salt. Add the water, egg yolks, lemon zest, and juice; whisk until well combined.
Microwave: Cook the mixture for 1 minute, then remove and whisk. Continue microwaving in 30-second intervals, whisking thoroughly each time to prevent any lumps from forming.
Thicken: Repeat the intervals until the mixture is thick and creamy.
Finish: Add the butter and whisk until it is completely melted and the curd is silky smooth.
Store: Pour into a pint mason jar and refrigerate until set.

Notes

Tammy’s Tips The key to a perfect curd is the whisking! Don't skip those 30-second intervals, as it ensures the eggs cook evenly and the corn starch thickens without clumping. For an ultra-luxurious texture, you can run the finished curd through a fine-mesh strainer before jarred to catch any tiny bits of zest or egg.