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Lemon Curd (Lemon Butter)

Tangy, creamy and sweet (but not too sweet), homemade lemon curd is easy to make with just 4 ingredients! Makes just over 1 cup (300 mL)EASY - Great recipe for the novice cook. This recipe does require frequent supervision and stirring. Do not leave unattended. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings: 20 tablespoons
Calories: 103 kcal
Course: Dessert , Breakfast , Condiments , Brunch
Cuisine: European , American

Ingredients

  • Lemon zest from 3 - 4 lemons
  • 100 g white sugar ½ cup
  • 120 mL lemon juice ½ cup. From about 3 - 4 lemons
  • 1 large egg
  • 3 egg yolks from large eggs
  • Generous pinch of salt
  • 170 g unsalted butter 1.5 sticks. Cut into small pieces

Instructions

    Cup of Yum
  1. Zest all lemons, and then squeeze the juice out of all of them to make ½ cup of juice (strained).
  2. Alternatively, carefully peel the lemon skin (just the yellow part, avoid the white part), and then squeeze out the juice to make ½ cup of strained juice.
  3. Place the lemon peel and sugar in a food processor and process until the lemon peel is finely processed with the sugar. If you're using a lemon zester, then you can skip this step.
  4. Place the sugar, lemon zest (or lemon peel processed sugar), eggs, egg yolks, and salt in a medium-sized saucepan. Whisk until you have a smooth and pale mixture.
  5. Whisk in the strained lemon juice, and add the butter.
  6. Heat the mixture over medium heat while whisking frequently to melt the butter. Once the butter is melted, increase the heat to medium high and whisk the mixture more frequently, until it registers at 200°F for a total cook time of about 10 minutes.
  7. For a thicker lemon curd - if you want a thicker lemon curd, cook further until the lemon curd has a jellied consistency, for a total cook time of about 15 - 18 minutes. Make sure you're CONSTANTLY whisking slowly to prevent the lemon curd from scrambling or splitting.
  8. As soon as the lemon curd reaches the right consistency, strain it immediately into a flat container to cool down quickly. Then place a plastic wrap on top, touching the surface of the lemon curd (to prevent a skin from forming on top), and let it cool down to room temperature.
  9. Let the lemon curd chill overnight in the fridge.
  10. Alternatively, transfer the hot lemon curd into sterilized jars, and let them cool down to room temperature, while the surface is covered with plastic wrap (that's touching the surface of the lemon curd), and the jars are closed with lids.
  11. Once at room temperature, chill in the fridge.
  12. Use as needed. The lemon curd will keep up to 10 days in the fridge.

Nutrition Information

Serving 1tbsp Calories 103kcal (5%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 56mg (19%) Sodium 5mg (0%) Potassium 14mg (0%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 265IU (5%) Vitamin C 2.4mg (3%) Calcium 7mg (1%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 20tablespoons

Amount Per Serving

Calories 103

% Daily Value*

Serving 1tbsp
Calories 103kcal 5%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 56mg 19%
Sodium 5mg 0%
Potassium 14mg 0%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 265IU 5%
Vitamin C 2.4mg 3%
Calcium 7mg 1%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.