Description
This homemade lemon curd recipe provides a rich, tangy, and creamy spread made from fresh lemon juice, zest, egg yolks, sugar, and butter. Perfect for topping toast, filling tarts, or enhancing desserts, this lemon curd is simple to make on the stovetop in just 15 minutes.
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
- Combine egg yolks and sugar: In a medium saucepan off the heat, whisk together 4 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth and pale in color.
- Add lemon juice and zest: Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest, whisking until the ingredients are fully combined and uniform.
- Cook mixture: Place the saucepan over low heat and cook the mixture, stirring constantly, for 8 to 10 minutes. Cook until the lemon curd thickens and coats the back of a spoon, ensuring it does not curdle or scramble.
- Add butter: Remove the saucepan from heat and add 6 tablespoons of unsalted butter one piece at a time, stirring thoroughly after each addition until the butter is completely melted and incorporated into the curd.
- Strain and cool: Pour the lemon curd through a fine mesh sieve into a bowl to remove any cooked egg bits for smoothness. Allow it to cool to room temperature, then refrigerate until chilled and set.
Notes
- Use fresh lemon juice and zest for the best flavor and brightness.
- Stir constantly while cooking to prevent curdling.
- Straining the curd ensures a smooth, silky texture.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- Great as a topping for scones, toast, or as a filling for cakes and tarts.
