Silky Gin and Lemon Curd with Botanical Notes
This Gin and Lemon Curd is a sophisticated twist on a classic preserve, blending the sharp tang of fresh lemons with the complex, herbal notes of a premium gin. Its velvety texture and bright, floral finish make it an exquisite filling for tarts, scones, or simply enjoyed by the spoonful.
- Prep
- 10 min
- Bake
- 15 min
- Serves
- 12
- Level
- Medium
- Per serving
- 125 kcal
Method
Create a bain-marie by placing a heat-proof glass bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
In the bowl, combine the egg yolks, granulated sugar, lemon juice, and lemon zest. Stir constantly with a silicone spatula or whisk until the mixture begins to thicken, usually taking about 10 to 12 minutes.
Once the mixture is thick enough to coat the back of a spoon, begin adding the cubed butter one piece at a time. Stir continuously until each piece is fully incorporated before adding the next.
Remove the bowl from the heat. Stir in the gin and a small pinch of sea salt, mixing thoroughly to combine the botanicals with the citrus base.
Strain the curd through a fine-mesh sieve into a clean jar to remove the zest and any accidental bits of cooked egg, ensuring a perfectly smooth texture.
Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until firm.
Notes from the kitchen
Use a high-quality London Dry gin for a more pronounced juniper flavor that stands up to the lemon.
Constant movement is key; do not leave the curd unattended or the eggs may scramble.
If you prefer a stronger boozy kick, add the gin after the curd has cooled slightly to preserve more of the alcohol's volatile aromatics.
Always use fresh lemon juice rather than bottled for the necessary acidity and brightness.
