Description
Lusciously smooth and tangy, this homemade lemon curd is made with just five ingredients and delivers bright citrus flavor perfect for spreading, swirling, or filling desserts.
Ingredients
1 cup granulated sugar
3 large eggs
1 cup fresh lemon juice (about 4–5 lemons)
Zest of 2 lemons
1/2 cup unsalted butter, cut into small pieces
Instructions
- In a medium saucepan, whisk together the sugar and eggs until smooth and well combined.
- Stir in the lemon juice and zest.
- Cook the mixture over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 10–15 minutes.
- Remove from heat and whisk in the butter, a few pieces at a time, until fully melted and incorporated.
- Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
- Let it cool slightly, then transfer to jars or airtight containers and refrigerate for at least 2 hours before using.
Notes
Strain the curd for an ultra-smooth texture.
Use fresh lemon juice for the best flavor.
Refrigerate in airtight containers for up to 2 weeks.
For a richer curd, replace one whole egg with two yolks.
Coconut oil can be used for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 15g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg
