Pink Lemon Curd (Printable)

A luscious, tangy citrus spread with gorgeous pink coloring and silky texture

# 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 (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 well combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water to create gentle, indirect heat.
03 - Cook, whisking constantly, for 8–10 minutes until the mixture thickens and coats the back of a spoon (reaches approximately 170°F).
04 - Remove from heat and whisk in the butter, one piece at a time, until fully melted and the curd achieves a silky consistency.
05 - If desired, stir in raspberry juice or food coloring to enhance the natural pink hue.
06 - Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits. Let cool completely.
07 - Transfer to sterilized jars and refrigerate for at least 2 hours to set. Keeps refrigerated for up to 2 weeks.

# Expert Advice:

01 -
  • The texture impossibly silky and luxurious, like something you'd buy from an expensive bakery but better because you made it yourself
  • That natural pink hue from real pink lemons feels like serving up a little bit of magic on your morning toast
  • It comes together in about 25 minutes but keeps for weeks, meaning you can spread sunshine on everything for days
02 -
  • The double boiler method might feel slower than direct heat, but it prevents your eggs from scrambling and ensures that silky texture every time
  • Whisking constantly is not optional—the second you stop, you risk hot spots that will cook your eggs into little bits instead of keeping everything smooth
  • Your curd will continue to thicken as it cools, so don't panic if it seems a little loose when you first pull it off the heat
03 -
  • Room temperature ingredients incorporate more easily and prevent seizing when you're whisking everything together
  • If your curd does develop a few cooked egg bits despite your best efforts, the sieve will save you and nobody will ever know
  • The secret to restaurant-quality gloss is patience when adding the butter—let each piece melt completely before adding the next

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