Homemade Lemon Curd
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 2 Tbsp each
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Calories
6904 kcal
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Course
Condiments
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Cuisine
International
Homemade Lemon Curd
Description
This Lemon Curd recipe starts by whisking sugar, a whole egg, and fresh lemon juice together until smooth before cooking over medium heat. Continuous whisking prevents separation while the mixture heats and thickens for about five minutes, reaching a consistency that coats a spoon. Once thickened, butter is added gradually, whisking after each addition to incorporate it fully and create a glossy, less frothy texture. The curd is then cooled and refrigerated until set.
The cooking process ensures the egg cooks gently, preventing scrambling while producing a rich and tangy curd with a smooth mouthfeel. The small ingredient list focuses the lemon’s bright flavor balanced by the sweetness and butter’s richness.
Use this lemon curd as a spread for bread, filling for cakes or tarts, or topping for yogurt and pancakes.
Ingredients
- 1/4 cup sugar $0.08
- 1 large egg $0.25
- 1/3 cup lemon juice $0.16
- 4 Tbsp butter $0.54
Instructions
- Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
- Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat a spoon (see photos below).
- Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
- Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
Notes
- Avoid using aluminum cookware as the lemon juice can react and affect flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 82 Tbsp each
Amount Per Serving
Calories 6904 kcal
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 69.04kcal | 3% |
| Carbohydrates | 2.76g | 1% |
| Protein | 0.81g | 2% |
| Fat | 6.15g | 9% |
| Sodium | 53.21mg | 2% |
| Fiber | 0.03g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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