Description
This Easy Lemon Curd recipe offers a luscious, tangy, and creamy spread perfect for topping scones, toast, or as a filling for cakes and pastries. Made with fresh lemon juice, zest, eggs, sugar, and butter, it is cooked on the stovetop to achieve a smooth and silky texture, brilliantly balancing sweet and tart flavors in just 20 minutes.
Ingredients
Scale
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cut into cubes
- Pinch of salt
Instructions
- Whisk eggs and sugar: In a medium saucepan, whisk together 3 large eggs and 1 cup of granulated sugar until you achieve a smooth mixture free of lumps.
- Add lemon and salt: Stir in 1/2 cup fresh lemon juice, the zest of 2 lemons, and a pinch of salt until all ingredients are well combined.
- Cook mixture: Place the saucepan over medium heat and cook the mixture while whisking constantly for about 8-10 minutes, until it thickens enough to coat the back of a spoon. This ensures the eggs cook gently and the curd thickens properly.
- Incorporate butter: Remove the saucepan from heat and whisk in 1/2 cup of cubed unsalted butter gradually until fully melted and incorporated, creating a rich and creamy texture.
- Strain curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any zest pieces or cooked egg bits for a silky smooth finish.
- Cool and chill: Let the lemon curd cool to room temperature, then refrigerate it for at least 2 hours before using to allow flavors to meld and the curd to set properly.
Notes
- Use fresh lemons for the best flavor and bright, natural tartness.
- Constant whisking is crucial to prevent curdling and ensure even cooking.
- The curd will thicken more as it cools and chills in the refrigerator.
- Store lemon curd in an airtight container in the fridge for up to 1 week.
- For a dairy-free version, substitute butter with coconut oil, but the texture will slightly differ.
