Lemon Curd Recipe
You only need five simple ingredients to make homemade Lemon Curd. It's creamy, bright, and better than anything from the store—try it once, and you’ll never go back!
Servings: 16
Calories: 101kcal
Equipment
Ingredients
- 3/4 cup lemon juice
- 1 Tbsp lemon zest
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup butter
Instructions
- In a medium saucepan, combine the lemon juice, lemon zest, sugar, and eggs.
- Start cooking over low heat, whisking to blend completely.
- Then, cook over medium-low heat, whisking to blend completely and continuing to whisk until the curd starts to thicken and a few bubbles appear on the surface (approximately 6–8 minutes).
- Remove from heat and whisk in the butter in four even batches. Let the heat of the mixture melt each batch of butter before adding the next. You should be able to see your whisk marks or have the curd coat on the back of a wooden spoon by the end of this step.
- Strain the curd straight into a bowl or jar using a fine mesh sieve.
- Press plastic wrap onto the surface of the curd so a skin doesn’t form as it cools, and refrigerate until fully chilled. Then, you can replace the plastic wrap with a lid.
Video
Notes
Crack the eggs into a separate bowl before adding them to the saucepan to avoid eggshells in the curd.
STORE the lemon curd in an airtight container or jar in the refrigerator for up to one week.
FREEZE for up to 2 months by letting it cool completely and transferring it to a freezer-safe bag or container, leaving some space for expansion. When ready to use, thaw in the refrigerator and stir before serving.
Nutrition
Serving: 2Tbsp | Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 58mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.2mg
