Description
This Homemade Lemon Curd is a smooth, tangy, and creamy spread made with fresh lemon juice, zest, sugar, eggs, and butter. Perfectly balanced to deliver a rich lemon flavor, it can be used as a spread on toast, a filling for tarts and cakes, or a delicious topping for yogurt. Made with a gentle double boiler method, this recipe ensures a velvety texture without curdling.
Ingredients
Scale
Ingredients
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into small cubes
- Pinch of salt
Instructions
- Combine Ingredients: In a medium heatproof bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and a pinch of salt until the mixture is well combined and smooth.
- Heat Over Double Boiler: Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. This gentle heat will cook the curd gradually without curdling.
- Thicken the Mixture: Whisk the mixture constantly as it heats. After about 8–10 minutes, it will thicken and resemble a pudding-like consistency, indicating it is cooked through.
- Add Butter: Remove the bowl from heat immediately once thickened. Whisk in the butter cubes gradually, a few at a time, until fully melted into the mixture, leaving the curd smooth and glossy.
- Strain: Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any lumps, bits of zest, or cooked egg pieces for a perfectly silky texture.
- Chill: Cover the lemon curd with plastic wrap pressed directly onto its surface to prevent a skin from forming and refrigerate for at least 1 hour before using. This allows the flavors to meld and the curd to set.
Notes
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze lemon curd in an airtight container for up to 3 months.
- This curd is delightful as a spread on toast, a filling for tarts and cakes, or spooned over yogurt or ice cream.
