Description
Indulge in the zesty freshness of homemade Lemon Curd with this easy-to-follow recipe. This versatile citrus spread is perfect for filling cakes, topping scones, or swirling into yogurt.
Ingredients
Scale
Ingredients:
- 1/2 cup (1 stick) unsalted butter (softened and cut into pieces)
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- pinch of salt
Instructions
- In a medium heatproof bowl, beat the softened butter and granulated sugar together with a hand mixer until creamy.
- Add the eggs and egg yolks one at a time, mixing until smooth.
- Stir in the fresh lemon juice, lemon zest, and a pinch of salt.
- Place the bowl over a saucepan of simmering water (double boiler method). Cook the mixture, whisking constantly, for about 10 to 15 minutes until it thickens and coats the back of a spoon.
- Once thickened, remove the bowl from the heat and pour the lemon curd through a fine mesh strainer into a clean bowl to remove any cooked egg bits and zest.
- Let it cool to room temperature, then transfer to a jar and refrigerate for at least 1 hour to set.
Notes
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- Use it for filling cakes, topping scones, or swirling into yogurt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment, Dessert
- Method: Stovetop
- Cuisine: British, American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 13g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
