Pink Lemon Curd (Printable)
A vibrant, tangy spread with beautiful blush hue. Perfect for tarts, scones, or cake filling.
# 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
# Directions:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolks, sugar, pink lemon juice, and zest until 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. This gentle heat prevents curdling.
03 - Cook, whisking constantly, for 8–10 minutes until the mixture thickens considerably and coats the back of a spoon. The target temperature is 170°F.
04 - Remove from heat. Whisk in the butter one piece at a time until fully melted and emulsified, creating a silky smooth texture.
05 - If desired, stir in raspberry juice or natural pink food coloring to achieve a deeper blush hue.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits for a perfectly smooth consistency.
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 Advice:
01 -
- The natural blush from pink lemons creates the most stunning color without any artificial dye
- Its incredibly versatile and keeps for weeks in the fridge
- The process is surprisingly simple for something so elegant and impressive
02 -
- Never stop whisking during the cooking process or the eggs will scramble and ruin the texture
- The curd will continue thickening as it cools, so do not overcook it
- Always strain the finished curd for the smoothest possible texture
03 -
- Room temperature eggs whisk more smoothly into the sugar mixture
- A splash of heavy cream at the end makes the curd extra luxurious