Description

Learn how to make tangy and luscious homemade Lemon Curd that’s perfect as a dessert topping or filling for baked goods. This recipe yields a bright and flavorful citrus spread that will elevate any treat.

Ingredients

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For the Lemon Curd:

1/2 cup unsalted butter, cubed
1 cup granulated sugar
3 large egg yolks
2 large eggs
2/3 cup fresh lemon juice (about 3-4 lemons)
1 tablespoon lemon zest

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Instructions

Melt Butter: In a medium saucepan over low heat, melt the butter.
Combine Ingredients: Whisk together sugar, egg yolks, eggs, lemon juice, and lemon zest in a separate bowl until fully combined.
Mix and Cook: Slowly pour the egg mixture into the melted butter, whisking constantly. Cook over low to medium-low heat, stirring constantly for 10–15 minutes until thickened.
Strain and Cool: Remove from heat, strain through a sieve into a clean bowl to remove any bits, let cool, and refrigerate for at least 2 hours before using.

Notes

Lemon curd can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.
Use as a filling for cakes, tarts, or spread on toast.

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 14g
Sodium: 5mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 75mg