Lemon Curd
This homemade lemon curd recipe is bright, tangy, and silky smooth. Perfect as a spread, filling, or topping, and ready in just 20 minutes with simple ingredients.
Servings: 36 tbsp
Ingredients
- 2 large eggs
- 2 egg yolks
- 1 tbsp lemon zest (approximately 1 lemon)
- ⅔ cup fresh lemon juice
- 1 cup granulated sugar
- 2 tsp cornstarch
- 2 tbsp unsalted butter
- ¼ tsp kosher salt
Instructions
- Mix together ingredients: In a saucepan, add the eggs, egg yolks, lemon zest, lemon juice, sugar, cornstarch, and salt, and whisk by hand until well combined.2 large eggs, 2 egg yolks, 1 tbsp lemon zest (approximately 1 lemon), ⅔ cup fresh lemon juice, 1 cup granulated sugar, 2 tsp cornstarch, ¼ tsp kosher salt
- Heat the mixture: Place the saucepan over medium heat. Stir constantly so the mixture heats evenly and does not clump. The mixture will thicken.
- Strain: When it coats the back of a spoon and is about the thickness of pudding, remove from the heat and immediately strain to remove any clumps or bits of cooked egg.
- Add the butter and stir to combine.2 tbsp unsalted butter
- Cool down: Place plastic wrap directly on the curd surface to prevent skin from forming. Chill before using.
Video
Notes
Keeps 1-2 weeks refrigerated or up to 3 months in the freezer. If frozen, thaw overnight in the refrigerator to use.
Nutrition
Serving: 1tbsp | Calories: 36kcal