Description
This classic Lemon Curd recipe yields a smooth, tangy, and luscious spread made from fresh lemon juice, eggs, sugar, and butter. Perfect as a topping for toast, filling for pastries, or dolloped onto desserts, this homemade curd is creamy with the bright zest of lemon, all prepared gently on the stovetop.
Ingredients
Ingredients
- 1 cup granulated sugar
- ⅓ cup freshly squeezed lemon juice
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon lemon zest, grated finely
- ½ cup salted butter, cut into pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the granulated sugar, freshly squeezed lemon juice, eggs, egg yolks, and finely grated lemon zest until fully blended.
- Cook Gently: Place the saucepan over medium-low heat. Whisk continuously to prevent the eggs from curdling and to ensure even cooking.
- Thicken the Curd: After cooking and constant whisking for about 5 to 8 minutes, the mixture will start to thicken. If it hasn’t thickened by then, increase the heat slightly but do not exceed medium to avoid scrambling the eggs.
- Add Butter: Once thickened, remove the pan from heat. Whisk in the pieces of salted butter until they are fully melted and incorporated, resulting in a smooth and rich texture.
- Optional Strain: For an ultra-smooth lemon curd, strain the mixture through a fine-mesh sieve into a clean container to remove any lumps or zest bits.
- Cool and Store: Transfer the hot curd to clean canning jars or a heat-proof bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least one hour to chill before using. Remove plastic wrap once cooled.
Notes
- Use room temperature eggs to ensure even cooking and prevent curdling.
- Constant whisking during cooking is key to achieving smooth curd without lumps.
- Do not overheat to avoid scrambling the eggs; keep heat at or below medium.
- Lemon zest adds intense flavor; use finely grated zest for even distribution.
- Store lemon curd refrigerated and consume within 1 week for best freshness.
- Lemon curd can be used as a spread, filling, or dessert topping.
