Easy Lemon Curd
A creamy and zesty homemade lemon curd that's perfect for spreading or using as a topping.
Ingredients
Main Ingredients
- 1 cup fresh lemon juice (about 4-6 lemons) Fresh lemons yield the best flavor.
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter (cut into cubes)
- 1 tablespoon lemon zest (optional for extra zing) Add for additional flavor.
Instructions
Preparation
- Whisk together the eggs and sugar in a medium saucepan until smooth and combined.
- Slowly pour in the fresh lemon juice while whisking continuously to ensure a smooth texture without lumps.
- Place the saucepan over medium heat, stirring constantly to prevent sticking.
- Once the mixture begins to bubble, reduce the heat and cook for about 5-10 minutes or until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the butter cubes until melted. If using lemon zest, add it now for extra flavor.
- Pour the curd through a fine mesh strainer into a clean container to remove any bits of cooked egg or zest. Let it cool before sealing with a lid.
Notes
Store in an airtight container in the fridge for up to two weeks or freeze for up to three months. Thaw in the refrigerator overnight before using.