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 - Whisk together eggs, egg yolks, sugar, pink lemon juice, and zest in a medium heatproof bowl until smooth and combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bowl bottom does not touch the water surface.
03 - Whisk constantly for 8-10 minutes until mixture thickens and coats the back of a spoon, reaching approximately 170°F.
04 - Remove from heat. Whisk in butter pieces one at a time until fully melted and curd achieves silky consistency.
05 - Stir in raspberry juice or food coloring if a deeper pink hue is desired.
06 - Pour mixture through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg particles.
07 - Let cool to room temperature, then transfer to sterilized jars. Refrigerate minimum 2 hours to set. Keeps refrigerated up to 2 weeks.

# Expert Tips:

01 -
  • The natural floral notes in pink lemons create something entirely different from regular lemon curd almost like tasting sunshine
  • It comes together in under 30 minutes but tastes like you spent hours perfecting it
  • That stunning pink color makes everything from toast to tiered cakes feel instantly celebratory
02 -
  • Rushing the cooking step is where most people go wrong, let the curd thicken slowly over gentle heat rather than cranking it up
  • Always strain the curd, that extra minute of effort removes any accidental bits of cooked egg and creates that professional silky texture
  • The curd continues thickening as it cools, so don't panic if it seems slightly looser than you want when you pull it off the heat
03 -
  • Room temperature eggs incorporate more easily and help prevent curdling, so set them out about 30 minutes before you start cooking
  • If your curd somehow curdles, don't panic, pour it into a blender and pulse until smooth, then strain as usual

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