Description
Indulge in the luscious, tangy goodness of homemade lemon curd with this easy-to-follow recipe. Perfect for spreading on toast, filling tarts, layering cakes, or topping yogurt, this versatile citrus delight will elevate your culinary creations.
Ingredients
Scale
Eggs:
- 3 large eggs
Granulated Sugar:
- 1 cup granulated sugar
Lemon Juice:
- 1/2 cup fresh lemon juice (about 3–4 lemons)
Lemon Zest:
- 1 tablespoon lemon zest
Butter:
- 6 tablespoons unsalted butter (cut into small cubes)
Instructions
- Prepare Egg-Sugar Mixture: In a medium heatproof bowl, whisk together the eggs and sugar until smooth.
- Cook Over Double Boiler: Place the bowl over a saucepan of gently simmering water, ensuring it doesn’t touch the water. Cook for 10–12 minutes, stirring constantly, until thickened.
- Incorporate Butter: Remove from heat and stir in butter cubes until melted and smooth.
- Strain and Chill: Strain the curd through a sieve into a jar or bowl. Let cool, then refrigerate.
Stir in the lemon juice and lemon zest.
Do not let it boil to prevent curdling.
It will thicken further as it chills.
Notes
- Lemon curd keeps for up to 2 weeks in the refrigerator.
- It can be frozen for up to 3 months.
- Use as a spread, tart filling, cake layer, or yogurt topping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American, British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 17g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
