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 (approximately 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 for deeper pink hue

# Directions:

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 proper double boiler conditions.
03 - Cook while whisking constantly for 8-10 minutes until the mixture thickens noticeably and coats the back of a spoon, reaching 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 achieves a silky smooth consistency.
05 - If a deeper pink hue is desired, stir in raspberry juice or natural pink food coloring until the preferred color intensity is achieved.
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 - Allow the curd to cool to room temperature, then transfer to sterilized jars. Refrigerate for at least 2 hours to set completely. Properly stored, the curd will keep for up to 2 weeks.

# Cooking Tips:

01 -
  • The color alone makes people smile before they even taste it
  • Its unexpectedly luxurious on a simple piece of toast
  • Makes a gift that looks like you spent hours on it
02 -
  • If you see tiny curdled bits, keep whisking they usually smooth out as the butter melts
  • Overcooking makes it eggy, so pull it off heat the moment it coats a spoon
  • Sterilized jars and clean spoons extend the fridge life to two full weeks
03 -
  • Use frozen raspberries for juice if fresh are out of season
  • The curd freezes beautifully for up to 3 months if youre gifting later

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