Description
Bright, silky, and bursting with zesty citrus flavor, this homemade lemon curd is a breeze to make and endlessly versatile. Spread it on toast, spoon it over scones, swirl it into yogurt, or use it as a tart filling—pure sunshine in a jar!
Ingredients
Units
Scale
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 6 tbsp (85g) unsalted butter, cut into cubes
Instructions
- In a heatproof bowl, whisk together lemon juice, zest, sugar, and eggs until smooth.
- Place the bowl over a saucepan of simmering water (double boiler style), ensuring the bottom doesn’t touch the water.
- Add the butter pieces and whisk constantly over medium heat.
- Cook for 8–10 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine-mesh sieve into a clean bowl or jar for an ultra-smooth finish.
- Let cool slightly, then cover and refrigerate. The curd will continue to thicken as it chills.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Straining the curd removes any cooked egg bits and zest for a smooth texture.
- Store in an airtight jar in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 tbsp
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg
