Pink Lemon Curd (Printable)
A vibrant, tangy spread with beautiful blush hue perfect for tarts, scones, or 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 (optional)
07 - 1–2 teaspoons pure raspberry juice or 2–3 drops natural pink food coloring
# How-To Steps:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolks, sugar, pink lemon juice, and zest until smooth and fully combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. Create a gentle, indirect heat source.
03 - Cook, whisking constantly, for 8–10 minutes until the mixture thickens and coats the back of a spoon. The temperature should reach approximately 170°F.
04 - Remove from heat. Whisk in the butter, one piece at a time, until fully melted and the curd achieves a silky, smooth consistency.
05 - If desired, stir in raspberry juice or food coloring to enhance the pink hue for a more vibrant appearance.
06 - Strain 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 up to 2 weeks chilled.
# Expert Tips:
01 -
- Stunning blush color without artificial food coloring
- Incredibly silky texture that melts on your tongue
- Balanced sweet tart flavor that brightens everything
02 -
- Constant whisking prevents scrambled eggs, so do not walk away
- The curd thickens more as it cools, so do not overcook
- Room temperature eggs incorporate more smoothly than cold ones
03 -
- Room temperature ingredients prevent seizing when whisking
- A thermometer helps pull the curd at exactly 170 degrees for perfect texture