If you’ve never made lemon curd from scratch, you should. It‘s easier than you think and tastes so much better than the bottled one in the supermarket. Don’t think you have the time? Lemon curd freezes extremely well so you can make it ahead and freeze it in small containers. When you need some, just remove it from the freezer and defrost in the fridge overnight.
This is the recipe I used to fill my macarons, minus the basil, on my cookie cream tart on The Great American Baking Show. If you would like to make the Lemon Basil Curd, add 10 torn basil leaves to the sugar/lemon juice/butter and continue as directed.
90 grams of Sugar
100 ml Lemon Juice (2-3 Lemons)
85 grams of Unsalted Butter
6 Large Egg Yolks
In a 1 quart saucepan combine the sugar, lemon juice and butter. Heat over medium low until the sugar is disolved and the mixture just starts to bubble.
In a small bowl whisk the egg yolks. Gradually whisk half of the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the saucepan.
Whisk over medium low heat until the curd thickens.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use.
Makes 1 cup of curd.