Description
Learn how to make delicious homemade lemon curd from scratch with this easy recipe. Perfect as a spread, filling, or topping for various desserts.
Ingredients
Scale
Lemon Curd:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (cut into small pieces)
Instructions
- Combine Ingredients: In a medium heatproof bowl, whisk together lemon juice, lemon zest, sugar, and eggs until fully combined.
- Create Double Boiler: Place the bowl over simmering water in a saucepan to create a double boiler.
- Cook Mixture: Whisk constantly for 10–12 minutes until thick enough to coat a spoon; do not boil.
- Whisk in Butter: Remove from heat, whisk in butter pieces until smooth.
- Strain and Cool: Strain through a sieve, cool slightly, then transfer to a jar and refrigerate until chilled.
Notes
- Lemon curd can be stored in the refrigerator for up to 2 weeks.
- Use as a spread, cake/tart filling, or mix into yogurt or ice cream.
- For a richer curd, use 4 egg yolks instead of 3 whole eggs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 6g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
