Lemon Curd
It's easy to learn how to make homemade lemon curd with only 4 ingredients. It's sweet and tangy with buttery rich taste that adds flavor and texture to all your baked goods!
Servings: 10 1 1/4 cups
Ingredients
- ½ cup fresh lemon juice , about 3 lemons
- 1 Tablespoon lemon zest , about 1 lemon
- ½ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- ⅛ teaspoon Kosher salt
- 6 Tablespoons unsalted butter , cut into small pieces
Instructions
- Over low heat, whisk together the lemon juice, zest, sugar, eggs and salt in a saucepan (make sure the bottom is heavy so it doesn't burn) or a double broiler.
- Stir in the butter and once melted, whisk constantly until the curd has thickened. Once it has thickened and a bubble appears (about 5 minutes), immediately remove from the heat so it does not curdle.
- Place into a bowl or jar and cover with plastic wrap (push the wrap down to touch the curd and remove air). Refrigerate for at least 1 hour or until ready to serve. It will thicken slightly as it cools. This lemon curd can be stored in the refrigerator for up to 1 week.
Notes
Substitutions: I do not recommend substitutions for this recipe. You need fresh lemon juice. If you want to use salted butter you can omit the salt.
Freezing Instructions: If you have leftover lemon curd, you can place in a zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
Equipment: If you do not have a heavy bottom sauce pan, you can use a double broiler as well.
Nutrition
