Simple Homemade Lemon Curd
A bright and tangy treat that embodies the essence of fresh lemons, perfect for various desserts.
Servings: 4 servings
Equipment
- Medium saucepan
- Mixing Bowl
- Fine-Mesh Sieve
- Whisk
Ingredients
Ingredients
- 4 large Fresh Lemons Yield approximately ½ cup of fresh lemon juice and zest.
- 1 cup Granulated Sugar Fine granulated sugar for smooth texture.
- 3 large Eggs Ensure eggs are at room temperature.
- ½ cup Unsalted Butter Softened at room temperature.
- ¼ teaspoon Salt Enhances flavors.
Instructions
- Wash the lemons thoroughly and zest them to get about 2 tablespoons of zest.
- Juice the lemons until you have around ½ cup of fresh lemon juice and strain it.
- In a saucepan, combine lemon juice, zest, and sugar. Whisk until sugar is dissolved.
- Beat the eggs in a separate bowl and then gradually add them to the lemon mixture while whisking.
- Heat the mixture over medium-low heat, whisking constantly until it thickens and coats the back of a spoon (about 10-15 minutes).
- Remove from heat and add softened butter, whisking until fully melted and incorporated.
- Strain the curd through a fine-mesh sieve into a bowl to ensure a smooth texture.
- Allow to cool to room temperature, then transfer to an airtight container and refrigerate.
- Enjoy your lemon curd on scones, cakes, or as a topping for yogurt.
Notes
Store in the refrigerator for up to two weeks. Can be frozen for up to three months.