Description
This homemade Lemon Curd is a smooth, creamy citrus spread made with fresh lemon juice, sugar, eggs, and butter. With its bright, tangy flavor and silky texture, lemon curd is perfect for spreading on toast or scones, filling cakes and pastries, or adding a refreshing citrus touch to desserts.
Ingredients
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½ cup fresh lemon juice
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1 tablespoon lemon zest
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¾ cup granulated sugar
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3 large eggs
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4 tablespoons unsalted butter, cut into pieces
- ⅛ teaspoon salt
Instructions
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In a medium heatproof bowl, whisk together the eggs and granulated sugar until well combined.
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Add the fresh lemon juice, lemon zest, and salt to the mixture. Whisk until smooth.
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Place the bowl over a saucepan of gently simmering water to create a double boiler. Ensure the bottom of the bowl does not touch the water.
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Cook the mixture while whisking constantly until it thickens and coats the back of a spoon. This usually takes about 8–10 minutes.
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Remove the bowl from heat and add the butter pieces one at a time, stirring until fully melted and incorporated.
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For an extra smooth texture, strain the lemon curd through a fine mesh sieve to remove the zest and any cooked egg bits.
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Transfer the lemon curd to a clean jar or container.
- Allow it to cool to room temperature, then refrigerate until fully chilled and thickened.
Notes
Fresh lemon juice provides the best flavor and brightness.Whisk constantly while cooking to prevent the eggs from scrambling.Straining the curd gives it an extra silky texture.Lemon curd thickens more as it cools in the refrigerator
