The Best Lemon Curd (The Easy Recipe Inspired by Alain Ducasse)
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Make this creamy lemon curd inspired by Alain Ducasse—bright, silky, and perfect for tarts, cakes, or toast. Ready in minutes with simple ingredients!
Ingredients
Instructions
Soak the gelatin sheet in cold water for 5 minutes. Whisk the eggs and sugar until pale and frothy. Stir in the lemon juice and finely grated zest.
Place the saucepan over low heat and whisk constantly until the mixture thickens, about 8–10 minutes.
Incorporate gelatin: Remove from heat and add the softened gelatin. Stir until fully dissolved.
Add butter: Add cold butter cubes a few at a time, whisking to emulsify. Use an immersion blender if needed for a super smooth finish.
Chill: Transfer the curd to a bowl, cover with plastic wrap (touching the surface), and refrigerate until set.
Pour the egg mixture into a saucepan and cook over low heat. Whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and add the softened gelatin. Stir until fully dissolved. Add cold butter cubes a few at a time, whisking to emulsify. Use an immersion blender if needed for a super smooth finish.
Transfer the curd to a bowl, cover with plastic wrap (touching the surface), and refrigerate until set. Use it for your favorite desserts!
