Description
This easy lemon curd recipe is a tangy and smooth spread made from fresh lemons, eggs, sugar, and butter. Perfect for topping toast, filling cakes, or serving with scones, it comes together quickly on the stovetop and yields a bright, creamy curd with a perfectly balanced sweet and tart flavor.
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 the eggs and sugar together until the mixture is smooth and well combined, ensuring there are no lumps and the sugar starts to dissolve.
- Add lemon and salt: Pour in the fresh lemon juice and the zest of two lemons, then add a pinch of salt. Stir everything thoroughly to blend the flavors evenly.
- Cook the curd: Place the saucepan over medium heat. Continuously whisk the mixture for about 8-10 minutes, allowing it to thicken gradually until it coats the back of a spoon. Watch closely to avoid curdling.
- Incorporate butter: Remove the pan from heat and whisk in the cubed unsalted butter pieces one at a time until the butter is fully melted and the curd is glossy and smooth.
- Strain the curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any lemon zest strands or cooked egg bits, resulting in a silky texture.
- Cool and chill: Let the lemon curd cool to room temperature. Then cover and refrigerate for at least 2 hours before serving, allowing it to set properly and enhance its flavor.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Whisk constantly while cooking to prevent eggs from scrambling.
- Sieve the curd to ensure a smooth, creamy texture without lumps.
- Store lemon curd in an airtight container in the refrigerator for up to one week.
- Great as a topping for desserts or spread on bread and pastries.
