Description
Learn how to make delicious homemade Lemon Curd that is perfect as a tart filling, spread, or topping. This tangy and sweet citrus spread is easy to prepare and versatile in its uses.
Ingredients
Scale
Ingredients:
- 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
Instructions
- Melt the Butter: In a medium saucepan over low heat, melt the butter.
- Prepare the Lemon Mixture: In a separate bowl, whisk together the sugar, egg yolks, eggs, lemon juice, and lemon zest until fully combined. Slowly pour the egg mixture into the melted butter, whisking constantly.
- Cook the Mixture: Cook the mixture over low to medium-low heat, stirring constantly for 10–15 minutes, or until it thickens enough to coat the back of a spoon. Do not let it boil.
- Strain and Cool: Once thickened, remove from heat and strain through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or zest. Let cool to room temperature.
- Refrigerate: Transfer the lemon curd to an airtight container. 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 it as a filling for cakes, tarts, or spread on toast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment, Dessert
- Method: Stovetop
- Cuisine: British
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
