Description
This homemade lemon curd is a rich and tangy spread made from fresh lemons, egg yolks, sugar, and butter. Perfect for spreading on toast, filling cakes, or dolloping on desserts, this easy-to-make curd comes together in just 15 minutes on the stovetop, offering a bright and velvety citrus flavor that enhances any dish.
Ingredients
Scale
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter
Instructions
- Whisk egg yolks and sugar: In a medium saucepan off the heat, whisk together 4 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth and pale in color.
- Add lemon juice and zest: Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest into the egg and sugar mixture, whisking until fully combined.
- Cook the mixture: Place the saucepan over low heat and cook the mixture, stirring constantly for 8 to 10 minutes, until it thickens and can coat the back of a spoon.
- Incorporate butter: Remove the saucepan from heat and add 6 tablespoons unsalted butter, one piece at a time, stirring after each addition until all butter is melted and fully incorporated, creating a smooth curd.
- Strain and cool: Pour the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then refrigerate until set and chilled.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Constant stirring prevents the eggs from curdling during cooking.
- Straining the curd ensures a silky smooth texture.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- For a thicker curd, cook a few minutes longer, but be careful not to overcook and scramble the eggs.
