Description
A bright and tangy homemade lemon curd made with just a few ingredients. Perfect for filling cakes, topping scones, or adding a citrusy swirl to yogurt.
Ingredients
½ cup fresh lemon juice (about 2 large lemons)
1 tablespoon lemon zest (about 1 large lemon)
2 large eggs
1 large egg yolk
½ cup granulated sugar
¼ cup cold unsalted butter, cut into small pieces
1 tablespoon heavy cream
Pinch of salt
Instructions
- Heat the lemon juice in a non-reactive saucepan over medium heat until hot but not boiling.
- Whisk together the eggs, egg yolk, sugar, and lemon zest in a bowl.
- Slowly pour the hot lemon juice into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the cold butter until melted, then add the heavy cream and salt.
- Strain the curd through a fine mesh sieve into a clean bowl to remove any solids or lumps.
- Press plastic wrap directly onto the surface of the curd and let it cool to room temperature before storing or using.
Notes
- Store in a sealed jar in the refrigerator for up to 3 weeks or freeze for up to 3 months.
- Add an extra tablespoon of heavy cream for a creamier texture.
- Use vegan butter and omit cream for a dairy-free version.
- Try using limes or oranges for different citrus flavors.
- Swapping whole eggs for just yolks creates a denser, custard-like curd.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 6g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
