Description
This Homemade Lemon Curd is a tangy and creamy citrus spread perfect for tarts, toast, pancakes, yogurt, or as a luscious cake filling. Made with fresh lemon juice, zest, eggs, butter, and sugar, it’s a classic British dessert condiment that’s easy to prepare on the stovetop.
Ingredients
Scale
Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest (from about 1–2 lemons)
- Pinch of salt
Instructions
- Melt the butter: In a medium saucepan, melt the butter over low heat until fully melted but not browned.
- Whisk eggs and sugar: In a separate bowl, whisk together the granulated sugar and eggs until smooth and well combined.
- Add lemon and salt: Slowly whisk in fresh lemon juice, lemon zest, and a pinch of salt into the egg and sugar mixture.
- Combine mixtures: Gradually pour the lemon-egg mixture into the melted butter while whisking constantly to blend everything smoothly.
- Cook and thicken: Cook the mixture over low to medium-low heat, stirring constantly with a rubber spatula or wooden spoon. Continue until the curd thickens enough to coat the back of the spoon, about 10–12 minutes. Avoid boiling to prevent scrambling the eggs.
- Strain the curd: Remove from heat and pour the curd through a fine mesh strainer into a clean bowl to remove zest and any cooked egg bits.
- Cool and chill: Let the lemon curd cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Notes
- Lemon curd can be stored refrigerated for up to 2 weeks or frozen for up to 3 months.
- Use lemon curd as a spread on toast, pancakes, or yogurt.
- Perfect as a filling for tarts and cakes.
- Ensure gentle heat and constant stirring to avoid scrambling eggs.
