Pink Lemon Curd (Printable)
A vibrant, tangy, and creamy spread with a beautiful blush hue, perfect for tarts, scones, or as a filling for cakes.
# 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 completely smooth and well combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bowl bottom does not touch the water surface to create a gentle, indirect heat source.
03 - Cook the mixture, whisking continuously to prevent curdling, for 8-10 minutes until the curd thickens noticeably and coats the back of a spoon (reaches approximately 170°F).
04 - Remove from heat immediately. Whisk in the butter pieces one at a time, allowing each piece to fully melt before adding the next, until the curd becomes silky and emulsified.
05 - If using, stir in raspberry juice or natural pink food coloring to achieve the desired blush hue, mixing gently to incorporate evenly.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to remove the zest and any cooked egg bits, ensuring a perfectly smooth texture.
07 - Let the curd cool to room temperature, then transfer to sterilized jars. Refrigerate for at least 2 hours to set completely. Store chilled for up to 2 weeks.
# Expert Advice:
01 -
- It turns an ordinary morning scone into something that feels like a treat from a fancy bakery window
- The color alone makes people gasp, but the flavor is what keeps them coming back for just one more taste
02 -
- If your curd develops tiny cooked egg bits, do not panic—the sieve catches everything and nobody will ever know
- Temperature control is everything; if the water boils too vigorously, you'll end up with sweet scrambled eggs instead of silky curd
03 -
- Room temperature eggs whisk into the sugar more smoothly, avoiding those tiny stubborn granules that refuse to dissolve
- The curd thickens significantly as it cools, so don't panic if it looks thinner than you expected when you first pull it from the heat