Pink Lemon Curd (Printable)

Vibrant, tangy spread with beautiful blush hue. Perfect for tarts, scones, or as a 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

# How-To Steps:

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 does not touch the water to create a gentle double boiler.
03 - Cook, whisking constantly, for 8–10 minutes until the mixture thickens and coats the back of a spoon (reaches about 170°F).
04 - Remove from heat. Whisk in the butter, one piece at a time, until fully melted and the curd becomes silky and emulsified.
05 - If desired, stir in raspberry juice or natural pink food coloring to enhance the pink color to your preference.
06 - Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits for a smooth texture.
07 - Let cool, then transfer to sterilized jars. Refrigerate for at least 2 hours to set properly. Keeps up to 2 weeks chilled.

# Expert Advice:

01 -
  • The color alone makes people gasp when you open the jar
  • Its impossibly creamy despite having so few ingredients
  • This curd transforms ordinary toast or yogurt into something special
02 -
  • Walk away for even thirty seconds and you will end up with sweet scrambled eggs
  • The curd continues thickening as it cools, so do not overcook
  • Sterilized jars make this keep for two full weeks in the refrigerator
03 -
  • Room temperature eggs incorporate more smoothly than cold ones
  • Whisking in a figure-eight motion reaches every corner of the bowl

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