Description
This homemade lemon curd recipe yields a smooth, tangy, and rich spread that is perfect for topping toast, scones, or desserts. Made with fresh lemon juice, zest, eggs, sugar, and butter, this lemon curd is cooked gently on the stovetop to achieve the perfect creamy texture in just about 15 minutes.
Ingredients
Ingredients
- 1 cup granulated sugar
- ⅓ cup freshly squeezed lemon juice
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon lemon zest, finely grated
- ½ cup salted butter, cut into pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the sugar, freshly squeezed lemon juice, whole eggs, egg yolks, and lemon zest until fully integrated.
- Cook the Mixture: Place the saucepan over medium-low heat. Continuously whisk the mixture to prevent curdling as it gently heats.
- Thicken the Curd: Continue cooking and whisking for 5 to 8 minutes until the mixture starts to thicken. If thickening is slow, increase the heat slightly but do not exceed medium heat to avoid scrambling the eggs.
- Add Butter: Once thickened, remove the pan from heat. Immediately whisk in the pieces of butter one at a time until fully melted and incorporated, making the curd silky and rich.
- Strain for Smoothness: For an extra smooth texture, pass the lemon curd through a fine-mesh sieve into a clean heat-proof bowl or canning jars.
- Cool and Store: Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Let cool to room temperature, then chill in the refrigerator for at least one hour. Remove plastic wrap before using.
Notes
- Use room temperature eggs and egg yolks for better emulsification and smoother curd.
- Whisk continuously while cooking to prevent eggs from scrambling.
- If you prefer a less sweet curd, you can reduce the sugar slightly, but it may affect the texture.
- Lemon zest enhances the lemon flavor but avoid the white pith which is bitter.
- Lemon curd can be refrigerated for up to two weeks or frozen for up to three months.
