Description
This easy lemon curd recipe is a smooth, tangy, and sweet spread made from fresh lemon juice, zest, eggs, sugar, and butter. It’s cooked gently on the stovetop until thickened, then chilled to create a bright and creamy curd perfect for spreading on toast, topping desserts, or filling pastries.
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 the 3 large eggs and 1 cup granulated sugar until the mixture is smooth and well combined.
- Add lemon and salt: Stir in the 1/2 cup fresh lemon juice, zest of 2 lemons, and a pinch of salt, making sure all ingredients are evenly mixed.
- Cook and thicken: Place the saucepan over medium heat and cook the mixture while whisking constantly for 8–10 minutes. Continue until the curd thickens enough to coat the back of a spoon without running off too quickly.
- Incorporate butter: Remove the saucepan from heat. Whisk in the 1/2 cup cubed unsalted butter until it melts completely and the lemon curd turns silky and rich.
- Strain curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or large zest pieces, ensuring a smooth texture.
- Cool and chill: Allow the lemon curd to cool to room temperature. Cover and refrigerate for at least 2 hours to let the flavors meld and the curd to firm up slightly before serving.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Constant whisking prevents eggs from scrambling and ensures a smooth texture.
- Straining is essential to remove any curdled bits for a silky finish.
- Store lemon curd in an airtight container in the refrigerator for up to one week.
- Lemon curd can be used as a spread, dessert topping, or pastry filling.
