Pink Lemon Curd (Printable)

Tangy, creamy pink citrus spread with gorgeous color for tarts, scones, and cakes.

# What's Needed:

→ 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 Make It:

01 - In a medium heatproof bowl, whisk together the eggs, egg yolks, sugar, pink lemon juice, and zest until smooth and fully combined.
02 - Place the bowl over a saucepan of simmering water, ensuring the bowl 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, reaching 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, emulsified texture.
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 properly. Keeps refrigerated for up to 2 weeks.

# Tips for Success:

01 -
  • The natural floral sweetness of pink lemons creates a more complex flavor than regular lemon curd
  • That stunning pink hue makes everything from morning toast to dinner party desserts feel special
  • It comes together in just 25 minutes but tastes like you spent all day on it
02 -
  • Constant whisking is non-negotiable, scrambled egg curd is a sad kitchen memory you dont want to make
  • The curd will continue thickening as it cools, so dont panic if it seems slightly loose in the pan
  • If you cant find pink lemons, regular lemons work perfectly with extra raspberry juice for color
03 -
  • Room temperature eggs whisk more easily into the sugar and juice mixture
  • If your curd develops a thin skin while cooling, just whisk it gently before transferring to jars

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