Lemon Curd Recipe

Lemon curd is a luscious and zesty spread made from fresh lemons, sugar, butter, and eggs. It’s a versatile condiment that pairs beautifully with scones, pancakes, yogurt, and more. With just a few simple ingredients, you can create a vibrant and silky lemon curd that tastes far better than store-bought.

Equipment:

• Microplane or zester
• Citrus juicer
• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh strainer
• Silicone spatula
• Measuring cups and spoons

Ingredients:

• 3 large egg yolks
• 2 large whole eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter, cut into cubes

Instructions:

1. Prepare the Ingredients:
   Zest the lemons and then juice them. Ensure you have ½ cup of fresh lemon juice and 1 tablespoon of zest.
2. Mix the Base:
   In a medium saucepan, whisk together the egg yolks, whole eggs, sugar, lemon juice, and lemon zest until smooth.
3. Cook the Mixture:
   Place the saucepan over medium-low heat. Stir continuously with a whisk or silicone spatula, ensuring the mixture doesn’t boil, for 8–10 minutes, or until it thickens enough to coat the back of a spoon.
4. Add Butter:
   Remove the saucepan from heat and immediately whisk in the butter cubes, one at a time, until fully incorporated.
5. Strain the Curd:
   Pour the lemon curd through a fine-mesh strainer into a heatproof bowl to remove any cooked egg bits and ensure a silky texture.
6. Cool and Store:
   Allow the lemon curd to cool to room temperature, then transfer it to a jar or airtight container. Refrigerate for at least 2 hours to fully set.

Tips:

• Use fresh lemons for the best flavor. Bottled lemon juice may lack the bright citrus notes of fresh juice.
• Stir continuously while cooking to avoid curdling the eggs.
• Lemon curd can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.

Homemade lemon curd is a simple yet impressive treat that adds a vibrant citrus kick to your favorite dishes. Whether you spread it on toast, swirl it into yogurt, or use it to fill a tart, this creamy and tangy recipe is sure to brighten your day!

Lemon Curd Recipe

Bright, tangy, and creamy, this homemade lemon curd recipe is perfect for spreading on toast, filling tarts, or adding a burst of citrus to your desserts.

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Equipment

• Microplane or zester
• Citrus juicer
• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh strainer
• Silicone spatula
• Measuring cups and spoons

Ingredients

  

• 3 large egg yolks
• 2 large whole eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice about 2–3 lemons
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter cut into cubes

Instructions

 

• Prepare the Ingredients:
• Zest the lemons and then juice them. Ensure you have ½ cup of fresh lemon juice and 1 tablespoon of zest.
• Mix the Base:
• In a medium saucepan, whisk together the egg yolks, whole eggs, sugar, lemon juice, and lemon zest until smooth.
• Cook the Mixture:
• Place the saucepan over medium-low heat. Stir continuously with a whisk or silicone spatula, ensuring the mixture doesn't boil, for 8–10 minutes, or until it thickens enough to coat the back of a spoon.
• Add Butter:
• Remove the saucepan from heat and immediately whisk in the butter cubes, one at a time, until fully incorporated.
• Strain the Curd:
• Pour the lemon curd through a fine-mesh strainer into a heatproof bowl to remove any cooked egg bits and ensure a silky texture.
• Cool and Store:
• Allow the lemon curd to cool to room temperature, then transfer it to a jar or airtight container. Refrigerate for at least 2 hours to fully set.