Description
This Homemade Lemon Curd is a smooth, sweet, and tangy spread made with fresh lemons, sugar, eggs, and butter. It’s perfect for spreading on toast, swirling into yogurt, or using as a filling for cakes and pastries.
Ingredients
- 1/2 cup fresh lemon juice (about 2 to 3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, eggs, and egg yolk until well combined.
- Place the saucepan over medium heat and add the butter pieces.
- Cook the mixture, whisking constantly, until the butter is melted and the curd thickens enough to coat the back of a spoon (about 10 to 15 minutes). Do not boil.
- Once thickened, remove from heat and strain the curd through a fine mesh sieve into a bowl to remove zest and any cooked egg bits.
- Let it cool slightly, then transfer to a jar or airtight container and refrigerate. It will continue to thicken as it cools.
Notes
- Lemon curd will keep in the refrigerator for up to 2 weeks.
- You can freeze lemon curd for up to 3 months.
- Use fresh lemon juice for best flavor.
- Straining is optional but recommended for a silky texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 128
- Sugar: 13g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 72mg
