Description
This silky homemade lemon curd is bright, zesty, and creamy, striking the perfect balance between sweet and tart. Quick to make and incredibly versatile, it’s great on toast, in desserts, or straight from the spoon.
Ingredients
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon finely grated lemon zest
1/2 cup sugar
2 large eggs
1/4 cup unsalted butter, cut into small pieces
Pinch of salt
Instructions
- In a medium saucepan, whisk together the lemon juice, zest, sugar, and eggs until smooth.
- Add the butter and a pinch of salt to the pan.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or silicone spatula.
- Continue stirring for 5 to 7 minutes until the curd thickens and coats the back of the spoon. Do not let it boil.
- Once thickened, strain the lemon curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.
- Let the curd cool slightly, then transfer to a jar or airtight container.
- Chill in the refrigerator for at least 1 hour before using. It will thicken more as it cools.
Notes
Swap lemons for limes or oranges to make lime or orange curd.
Use extra zest for a stronger lemon flavor.
Increase sugar slightly for a sweeter curd.
Infuse lemon juice with herbs like thyme or basil for an herbal twist (strain before using).
Use coconut oil instead of butter for a dairy-free version.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Do not microwave to reheat—let sit at room temperature instead.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
