Description
Learn how to make a delicious homemade Lemon Curd that is perfect as a filling for cakes, spread on scones, or swirled into yogurt. This tangy and sweet condiment is easy to prepare and bursting with fresh lemon flavor.
Ingredients
Scale
Eggs:
- 3 large eggs
Granulated Sugar:
- 1 cup granulated sugar
Fresh Lemon Juice:
- 1/2 cup fresh lemon juice (about 3–4 lemons)
Lemon Zest:
- 1 tablespoon lemon zest
Unsalted Butter:
- 1/2 cup unsalted butter, cut into small pieces
Instructions
- Prepare the Lemon Curd Mixture: In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
- Cook the Mixture: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Avoid boiling to prevent curdling.
- Incorporate Butter: Remove from heat and whisk in the butter, a few pieces at a time, until fully melted and smooth.
- Strain and Chill: Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits. Allow to cool slightly, then transfer to a jar or airtight container. Refrigerate for at least 1 hour before using.
Notes
- Lemon curd can be stored in the refrigerator for up to 2 weeks.
- Use as a filling for cakes, spread on scones, or swirl into yogurt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 12g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg