Description
This homemade lemon curd is a smooth, tangy, and creamy spread made from fresh lemons, eggs, sugar, and butter. Perfect for topping scones, filling cakes, or enjoying by the spoonful, this easy-to-make recipe yields a vibrant citrus condiment that brings bright flavor to any dessert.
Ingredients
Scale
Ingredients
- 4 large egg yolks
- 2 large whole eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice (from about 4 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter (cut into small cubes)
Instructions
- Combine eggs and sugar: In a medium saucepan, whisk together the egg yolks, whole eggs, and granulated sugar until the mixture is smooth and well incorporated.
- Add lemon flavor: Stir in the fresh lemon juice and lemon zest, ensuring the mixture is evenly blended.
- Cook gently: Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a rubber spatula or wooden spoon. Scrape the bottom and sides of the pan to prevent curdling or burning. Continue cooking for about 8 to 10 minutes, until the curd thickens enough to coat the back of a spoon.
- Incorporate butter: Remove the pan from heat immediately and add the cubed unsalted butter, stirring until it melts completely and the curd becomes smooth and glossy.
- Strain the curd (optional): For an extra smooth texture, strain the lemon curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits or zest remnants.
- Cool and store: Allow the lemon curd to cool slightly, then transfer it to a jar or airtight container. Refrigerate until fully chilled before serving. The curd will thicken further as it cools.
Notes
- For a silky smooth texture, always strain the lemon curd after cooking.
- Use organic lemons to maximize flavor and avoid pesticide residues.
- Be sure to zest lemons before juicing to make zesting easier and more efficient.
- Lemon curd will keep well in the refrigerator for up to 2 weeks when stored in an airtight container.
- Use lemon curd as a topping for scones, toast, yogurt, or as a filling for cakes and pastries.
