Easy Lemon Curd Recipe
User Reviews
4.7
Easy Lemon Curd Recipe
Description
This lemon curd begins by whisking egg yolks with sugar, fresh lemon juice, and zest in a heatproof bowl over simmering water to gently cook the mixture without scrambling. Stirring constantly ensures even thickening and prevents lumps. The curd reaches a consistency similar to hollandaise sauce after about 10 to 15 minutes. Off heat, cubed unsalted butter is whisked in to add silkiness and mellow the tartness. Covering the surface with plastic wrap while cooling prevents a skin from forming.
The result is a vibrant, creamy lemon curd with a balance of sweet and tart flavors that works well as a versatile condiment. It can be served on its own, dolloped on desserts, or given as a gift in jars. The texture is thick enough to spread easily but smooth enough to blend into other dishes.
Store the curd refrigerated in airtight containers for up to one week. If small lumps occur, a brief blend can smooth them out without affecting flavor. This recipe makes approximately one cup, suitable for personal use or small batches.
Ingredients
- 5 egg large yolks
- ⅔ cup granulated sugar
- ⅓ cup lemon juice from about 3 lemons, fresh
- 1 tablespoon lemon from 1 lemon, zest
- ½ cup butter cubed (1 stick, unsalted
Instructions
- Bring a small saucepan of water to a simmer over medium-low heat. Place a medium-sized heatproof bowl on top.
- Add the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly, for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.
- Remove the bowl from the heat and whisk in the butter.
- Place plastic wrap on top of the bowl so that it is touching the curd-- this will help keep a skin from forming.
- Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container.
Notes
- Keep lemon curd refrigerated in an airtight container for up to 1 week to maintain freshness.
- This recipe produces about 1 cup of lemon curd, enough for multiple uses.
- Cook the curd carefully for 10-15 minutes, avoiding overcooking which may cause curdling.
- If lumps appear due to slight curdling, briefly blend the mixture to smooth it out.
- Cover the surface with plastic wrap during cooling to prevent a skin from forming.
- Homemade lemon curd jars make thoughtful gifts for friends and family.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 102kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 4mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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