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Easy Lemon Curd

A versatile, sweet-tart treat that brings sunshine to any gathering, perfect for spreading on toast or pancakes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Spread
Cuisine: American, British
Calories: 60
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) Make sure to use fresh lemons for the best flavor.
  • 2 large lemons, zest Avoid the bitter white pith while zesting.
  • 1 cup granulated sugar Regular granulated sugar works best.
  • 4 large eggs Whisk until well-blended.
  • 1/2 cup unsalted butter, cubed and softened This helps achieve a smooth texture.

Method
 

Preparation
  1. Start by washing your lemons thoroughly. Zest two of them, making sure to avoid the bitter white pith, and then juice them to yield approximately 1 cup of fresh lemon juice.
  2. In a medium-sized mixing bowl, whisk together your eggs and sugar until well-blended and slightly frothy.
  3. Gradually stir in the lemon juice and lemon zest into the egg mixture, blending it thoroughly, ensuring there are no lumps.
  4. Transfer this mixture to a saucepan over medium heat. Constantly stir while cooking to prevent the eggs from scrambling. You will know it’s ready when it coats the back of a spoon, which should take about 10 minutes.
  5. Once it thickens, remove the saucepan from the heat and stir in the cubed butter a little at a time, allowing it to melt and mix smoothly into the curd.
  6. Pour the warm lemon curd into a sterilized jar and let it cool. The curd will thicken as it cools. Seal it and store it in the refrigerator for up to two weeks.

Notes

To store, place the lemon curd in an airtight container in the refrigerator for about two weeks, or freeze in small portions for up to three months. Ensure you avoid reheating on the stove to maintain the curd's texture.