Easy Lemon Curd
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4.8
36 reviews
Excellent
Easy Lemon Curd
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My Easy Lemon Curd recipe is buttery rich, silky smooth and features plenty of citrusy flavors thanks to the fresh lemon juice and lemon zest. Just 4 simple ingredients to make this golden deliciousness!
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Ingredients
- 1 cup lemon juice, freshly squeezed (~5-6 lemons)
- 1 Tbsp. lemon zest (~from 2 lemons)
- 1 3/4 cups sugar
- 4 large eggs
- 1/2 cup salted butter
Instructions
- Fill a medium sized saucepan with 2 inches of water. Bring to a boil over high heat. Then turn the heat down to medium-low so the water is at a simmer.
- Whisk together the lemon juice, lemon zest, sugar and eggs in a heatproof mixing bowl. Slice the butter into cubes and add to the egg mixture.
- Place the bowl over the simmering water and get ready for a little arm workout! Whisk continuously for ~20-25 minutes or until the curd begins to thicken. The curd might look curdled from the butter at first, but it will smooth out as you continue to whisk.
- This makes a big batch of lemon curd (2 cups), which is why it takes some time to thicken, but the time can also vary based on your stovetop burner. I like to check the temperature with a thermometer and you'll know when it's done when it reaches 170°F or can coat the back of a spoon.
- Strain the curd through a fine mesh sieve into a glass bowl.
- Cover with plastic wrap, pressing the plastic wrap down directly on the warm curd to help prevent a top layer of film from forming (this is called contact wrapping).
- Allow the curd to cool at room temperature, then transfer to the fridge to cool completely, at least 4 hours or overnight. The curd thickens when it cools so allow it plenty of time to chill prior to using.
- Refrigerate the curd in sealed glass jars for up to 1 week. Enjoy!!
Notes
- Freeze: freeze the curd for up to 1 year in sealed, freezer safe containers. Thaw in the fridge the night before before using the next day.
- Salt: I like to use salted butter to balance the tart and sweet flavors. If you only have unsalted butter, simply add 1/4 tsp. salt to the recipe.
- Straining: I prefer straining the curd after it cooks to get rid of the zest and any egg that may have cooked. I love doing this even if I feel like I made it perfectly just to ensure a velvety smooth lemon curd.
- Butter: some recipes add the butter after the curd has cooked, but I find adding it in while it's cooking is fine, too. If you want to add the butter in after it cooks, simply remove from heat, whisk the butter in a tablespoon or so at a time and let the heat from the curd melt the butter.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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