Description
This homemade lemon curd is a rich, tangy, and smooth spread made from fresh lemons, egg yolks, sugar, and butter. Perfect for spreading on toast, filling cakes, or serving with scones, this classic recipe comes together in just 15 minutes and delivers a bright burst of citrus flavor with a creamy texture.
Ingredients
Scale
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter
Instructions
- Whisk egg yolks and sugar: In a medium saucepan off the heat, whisk together the 4 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth and pale in color, indicating it is well combined.
- Add lemon juice and zest: Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest. Whisk the mixture thoroughly to ensure all ingredients are fully combined.
- Cook curd until thickened: Place the saucepan over low heat and cook the mixture, stirring constantly for 8 to 10 minutes. Continue stirring until the curd thickens enough to coat the back of a spoon, ensuring it does not curdle or scramble.
- Add butter off heat: Remove the saucepan from the heat and add 6 tablespoons of unsalted butter one piece at a time, stirring after each addition until the butter has completely melted and integrated into the curd, giving it a smooth and glossy finish.
- Strain and chill: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Allow the curd to cool to room temperature, then cover and refrigerate until chilled and set, about 1 to 2 hours.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Cook on low heat and stir constantly to prevent the eggs from curdling.
- Straining ensures a silky smooth finish free of lumps.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- This recipe yields about 1 cup of lemon curd, suitable for 1 serving as a generous portion or multiple servings as a spread or filling.
