Description
This homemade lemon curd recipe provides a smooth, tangy, and rich spread made from fresh lemon juice, zest, egg yolks, sugar, and butter. Perfect for spreading on toast, filling pastries, or dolloping on desserts, this easy-to-make lemon curd comes together in just 15 minutes using a stovetop cooking method.
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 heat, whisk together 4 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth and pale in color. This step ensures the sugar is dissolved and the yolks are evenly combined.
- Add lemon juice and zest: Whisk in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest until fully incorporated into the egg and sugar mixture, infusing it with fresh citrus flavor.
- Cook mixture over low heat: Place the saucepan on the stovetop over low heat. Stir constantly for 8 to 10 minutes until the mixture thickens and coats the back of a spoon, being careful not to let it boil or scramble the eggs.
- Incorporate butter: Remove the saucepan from heat. Add 6 tablespoons unsalted butter one piece at a time, stirring continuously until each piece is fully melted and blended into the curd, resulting in a smooth, luxurious texture.
- Strain and cool: Pour the lemon curd through a fine mesh sieve into a bowl to remove any solids for an extra silky finish. Allow it to cool to room temperature, then refrigerate until fully chilled and set before serving.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Stir constantly while cooking to avoid curdling the eggs.
- Straining the curd ensures a perfectly smooth texture.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- This recipe yields approximately 1 cup of lemon curd, perfect for multiple servings or recipes.
