Classic Lemon Curd
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
12 servings
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Calories
1836 kcal
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Course
Dessert, Condiments
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Cuisine
American
Classic Lemon Curd
Description
The Classic Lemon Curd recipe begins with whisking granulated sugar, freshly squeezed lemon juice and finely grated lemon zest together with egg yolks in a heatproof bowl over simmering water. This gentle heat allows the mixture to thicken slowly while the eggs cook evenly without scrambling.
Once thickened, butter pieces are incorporated, melting into the curd to give it a silky, glossy texture. The curd is then transferred to a container and covered tightly with plastic wrap placed directly on its surface to avoid a skin from forming as it cools. After chilling in the refrigerator for at least one to two hours, the lemon curd achieves a firm consistency suitable for spreading or filling.
This lemon curd features a bright citrus tang balanced by the richness of butter and the smoothness of cooked egg yolks, creating a versatile component that enriches desserts such as tarts, cakes, or scones, and can also be enjoyed simply on toast or as a topping for yogurt.
The recipe yields about 1 ½ cups of lemon curd, approximately twelve 2-tablespoon servings. If using unsalted butter instead of salted, adding a pinch of salt to the recipe will help balance flavors.
Ingredients
- 1 cup granulated sugar
- 1/2 cup lemon juice freshly squeezed is highly recommended
- 4 large egg yolk
- 1 Tbsp lemon finely grated zest
- 1/2 cup butter cut into 1 Tbsp sized pieces, salted
Instructions
- Add 1-2" of water to the bottom of a medium saucepan. Bring water to a boil, then reduce heat to low and keep water simmering.
- Place a glass (and heat-proof) bowl on top of the saucepan, so the bottom isn't touching the water.
- To the glass bowl, add sugar, lemon juice, egg yolks, and lemon zest. Whisk to combine well.
- Continue cooking, and whisking nearly constantly for about 8-10 minutes. Curd should be thickening.
- If your lemon curd isn't thickening at all, increase the heat to medium low and continue whisking and cooking.
- Remove pan from heat, then add butter and whisk to melt completely.
- Transfer lemon curd to a large bowl, or smaller containers. Place a piece of plastic wrap directly on top of the curd, pressing very gently so the entire top surface is covered. This prevents a "skin" from forming on the curd.
- Let curd come to room temperature, then place in the refrigerator for at least 1-2 hours. Once cooled, the plastic wrap can be removed.
- Curd will thicken more as it cools and chills.
- Lemon curd will keep in the refrigerator for 1-2 weeks, or can be frozen for up to 3 months.
Notes
- The recipe makes around 1 ½ cups, enough for about 12 servings at 2 tablespoons each.
- Freshly squeezed lemon juice is recommended to achieve the best flavor.
- Use salted butter as specified, or if substituting unsalted butter, add approximately ¼ teaspoon of kosher salt.
- Cover the curd with plastic wrap pressed directly on the surface after cooking to prevent skin formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1836 kcal
% Daily Value*
| Calories | 1836kcal | 92% |
| Carbohydrates | 212g | 71% |
| Protein | 12g | 24% |
| Fat | 110g | 169% |
| Saturated Fat | 65g | 325% |
| Trans Fat | 4g | 200% |
| Cholesterol | 982mg | 327% |
| Sodium | 847mg | 35% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 203g | 406% |
| Vitamin A | 3827IU | 77% |
| Vitamin C | 55mg | 61% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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