Description
Learn how to make a delicious Homemade Lemon Curd that’s perfect for spreading on scones, filling tarts, or topping desserts. This tangy and sweet citrus spread is easy to prepare and bursting with fresh lemon flavor.
Ingredients
Scale
For the Lemon Curd:
- 4 large egg yolks
- 2 large 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
- In a medium saucepan, whisk together the egg yolks, whole eggs, and sugar until smooth.
- Place the saucepan over medium-low heat and cook, stirring constantly with a rubber spatula or wooden spoon, scraping the bottom and sides of the pan.
- Remove from heat and immediately add the butter, stirring until melted and smooth.
- Let cool slightly, then transfer to a jar or airtight container.
Stir in the lemon juice and lemon zest.
Continue cooking until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes.
Strain the curd through a fine mesh sieve into a bowl to remove any bits of cooked egg or zest, if desired.
Refrigerate until fully chilled.
Notes
- For a smoother texture, always strain the curd after cooking.
- Use organic lemons for the best flavor, and make sure to zest before juicing.
- Lemon curd will keep in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 14g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 75mg
