Description
A tangy, creamy lemon curd that’s easy to make and perfect for spreading on toast, scones, or using as a filling in desserts.
Ingredients
Units
Scale
- 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup (100 g) granulated sugar
- 3 large eggs
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined.
- Add the butter and salt, then place the saucepan over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not allow it to boil.
- Once thickened, remove from heat and strain through a fine mesh sieve to remove zest and any cooked egg bits.
- Transfer the curd to a jar or container and let it cool to room temperature before refrigerating.
- Chill for at least 2 hours before using for best texture and flavor.
Notes
- Store lemon curd in the refrigerator for up to 2 weeks.
- You can freeze lemon curd for up to 3 months.
- For a smoother texture, blend the curd after straining.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 13g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg