Description
Classic lemon curd is a smooth, tangy, and buttery spread made from fresh lemon juice, zest, sugar, eggs, and butter. This versatile curd is bright and rich, perfect for spreading on toast or scones, filling baked goods, or dolloping into yogurt and oatmeal for a burst of citrus flavor.
Ingredients
Scale
Ingredients
- 3/4 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 3/4–1 cup sugar (adjust to taste)
- 3 large eggs
- 1/2 cup unsalted butter, cubed
Instructions
- Combine Ingredients: In a saucepan (off the heat), whisk together the fresh lemon juice, lemon zest, sugar, and eggs until fully blended.
- Cook the Mixture: Place the saucepan over medium-low heat and whisk constantly to prevent curdling or sticking. Cook for about 8–10 minutes until the mixture thickens and coats the back of a spoon.
- Add Butter: Remove the saucepan from heat and stir in the cubed unsalted butter until the curd is smooth and creamy.
- Optional Straining: For extra smooth lemon curd, strain the mixture through a fine mesh sieve to remove any bits of cooked egg or zest.
- Cool and Chill: Allow the lemon curd to cool to room temperature, then refrigerate. It will continue to thicken as it chills.
Notes
- Use fresh lemons for the best bright and tangy flavor.
- Whisk constantly during cooking to avoid scrambling the eggs.
- Adjust sugar to taste if you prefer a more tart or sweeter curd.
- Store lemon curd in an airtight container in the refrigerator for 1–2 weeks.
- This lemon curd can be used in a variety of desserts or as a spread.
