Description
This easy lemon curd recipe combines fresh lemon juice and zest with eggs, sugar, and butter to create a smooth, tangy spread perfect for desserts, toast, or as a filling. Cooked on the stovetop until thickened, it is quick to prepare and can be refrigerated for later use.
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 together 3 large eggs and 1 cup granulated sugar until the mixture is smooth and fully combined.
- Add Lemon Ingredients and Salt: Stir in 1/2 cup fresh lemon juice, zest of 2 lemons, and a pinch of salt, making sure everything is well incorporated.
- Cook the Mixture: Place the saucepan over medium heat and whisk constantly for about 8-10 minutes. Cook until the curd thickens enough to coat the back of a spoon, being careful not to scramble the eggs.
- Add Butter: Remove the saucepan from heat and whisk in 1/2 cup unsalted butter cubes gradually until the butter is fully melted and the curd is smooth.
- Strain the Curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any bits of zest or cooked egg for a silky texture.
- Cool and Refrigerate: Allow the lemon curd to cool to room temperature, then cover and refrigerate for at least 2 hours to let it set before serving or using in recipes.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor.
- Whisk constantly while cooking to prevent curdling and ensure a smooth texture.
- Straining the curd removes lumps and creates a luxurious finish.
- Store refrigerated in an airtight container for up to one week.
- Perfect as a spread, in cakes, tarts, or dolloped on yogurt.
