Lemon Curd

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This homemade Lemon Curd is smooth, creamy, and perfectly sweet-tart. Made with fresh lemon juice, sugar, eggs, and butter, it’s easy to prepare and perfect for spreading, filling, or topping your favorite desserts.

Prep Time10

Cook Time20

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

2/3 cup granulated sugar
1 Tablespoon lemon zest
4 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter cut into cubes

Instructions

In a small food processor pulse together the sugar and lemon zest until well incorporated. This step is optional, if you do not have a food processor you can choose to strain your mixture at the end instead.
2/3 cup granulated sugar, 1 Tablespoon lemon zest
Whisk together the sugar with the egg yolks until they are a pale yellow color.
4 egg yolks
Slowly whisk in the lemon juice until fully combined.
1/2 cup fresh lemon juice
Place the pan over a medium how heat, constantly whisking, cook for about 10-15 minutes. You want the mixture to thicken slightly so that it will coat the back of a spoon, and when you draw your finger through it, it does not run together. This is also approximately 170º F, if you prefer to use a thermometer.
Remove the pan from the heat and add the pats of butter. Stir until they are full incorporated.
1/2 cup butter
If your mixture has lemon zest pieces or you want to make sure it is extra smooth, you can pour through a strainer at this point.
Pour the mixture into a bowl or liquid measuring cup. Cover with plastic wrap, making sure the plastic is directly touching the curd to prevent a film from forming. Stir in the fridge for it to cool and set up.
Once the lemon curd has set up and is chilled you can use as desired. The plastic no longer needs to be on top of the curd in storing. Just store in an airtight container.

Notes

Mixture makes approximately 1 1/2 cups of lemon curd

Nutrition