Description
This homemade lemon curd recipe is a smooth, tangy, and sweet spread made from fresh lemons, eggs, sugar, and butter. Perfect as a filling for cakes and tarts or simply spread on toast and scones, it offers a bright burst of citrus flavor with a velvety texture.
Ingredients
Scale
Egg Mixture
- 4 large egg yolks
- 2 whole large eggs
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2/3 cup freshly squeezed lemon juice (about 4 lemons)
- 1/8 teaspoon salt
Finishing Ingredient
- 6 tablespoons unsalted butter, cut into small pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the egg yolks, whole eggs, sugar, lemon zest, lemon juice, and salt until the mixture is smooth and well blended.
- Cook the Mixture: Place the saucepan over medium-low heat. Stir constantly with a rubber spatula or wooden spoon, ensuring the mixture does not boil. Continue cooking until it thickens and coats the back of the spoon, about 8 to 10 minutes.
- Add Butter: Remove the pan from heat and gradually stir in the butter pieces, a few at a time, until the curd is fully smooth and creamy.
- Strain the Curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to eliminate any cooked egg bits and zest, ensuring a silky texture.
- Cool and Store: Allow the curd to cool slightly, then transfer it to a jar or airtight container. Refrigerate for at least 2 hours before using to let it set properly.
Notes
- Use freshly squeezed lemon juice for the freshest and most vibrant flavor.
- Lemon curd can be refrigerated for up to 10 days or frozen for as long as 3 months.
- This lemon curd is perfect as a filling for cakes, tarts, or as a spread on toast and scones.
- Keep stirring constantly during cooking to prevent curdling or burning.
