Description
A tangy and creamy homemade lemon curd that combines fresh lemon juice, zest, sugar, eggs, and butter. This versatile spread can be used on toast, scones, desserts, or as a filling for pastries. Made on the stovetop in just 25 minutes, it offers a perfectly balanced sweet-tart flavor with a smooth, luscious texture.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- Zest from 3 lemons
- 4 large eggs
- 1 cup unsalted butter, cubed
Instructions
- Prepare Lemons: Microwave the lemons briefly for 10-15 seconds to soften them, then roll each lemon firmly on the countertop to help release the maximum amount of juice.
- Zest and Juice Lemons: Using a fine grater, zest 3 lemons making sure to avoid the white pith, then juice enough lemons to yield 1 cup of freshly squeezed lemon juice.
- Mix Sugar, Zest, and Juice: In a medium mixing bowl, whisk together the granulated sugar, lemon zest, and lemon juice until the sugar begins to dissolve.
- Incorporate Eggs: Add the eggs one at a time to the lemon mixture, whisking continuously to fully combine each egg before adding the next. This helps prevent curdling.
- Cook Lemon Mixture with Butter: Transfer the mixture to a medium saucepan over low heat. Stir constantly with a whisk or wooden spoon while gradually adding the cubed butter, allowing it to melt into the mixture smoothly.
- Thicken the Curd: Continue cooking on low heat, stirring constantly, until the mixture thickens to a custard-like consistency that coats the back of a spoon. This should take about 10-15 minutes.
- Cool and Refrigerate: Remove the saucepan from heat and strain the lemon curd through a fine mesh sieve to remove zest and any cooked egg bits. Allow the curd to cool to room temperature before transferring it to an airtight container. Refrigerate for at least 2 hours before serving to fully set and enhance flavors.
Notes
- Be sure to whisk constantly on low heat to prevent the eggs from scrambling.
- Storing lemon curd in an airtight container in the refrigerator can keep it fresh for up to 1 week.
- For a smoother texture, strain the lemon curd before cooling.
- This recipe is easily doubled or halved depending on your needs.
- Use fresh lemons for the best citrus flavor; bottled lemon juice will not offer the same bright taste.
