Description
A smooth and tangy homemade lemon curd that is perfect for spreading on toast, dolloping on desserts, or adding a burst of citrus flavor to your favorite recipes. This creamy curd is made with fresh lemon juice, sugar, eggs, and butter, cooked gently on the stovetop until perfectly thickened.
Ingredients
Scale
Ingredients
- 1 tablespoon lemon zest (optional)
- 3/4 cup lemon juice (freshly squeezed, from about 3–4 large lemons)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 4 large egg yolks
- 4 tablespoons butter (1/2 stick, chopped)
Instructions
- Combine Citrus and Sugar: In a small saucepan, stir together the lemon zest, lemon juice, sugar, and salt. Place the pan over medium heat and cook for about 5 minutes until the sugar and salt fully dissolve, creating a smooth, fragrant citrus mixture.
- Beat the Eggs: While the citrus mixture cooks, whisk 3 large eggs and 4 large egg yolks together vigorously in a medium bowl until fully blended and slightly frothy.
- Temper the Eggs: Slowly pour about half of the warm lemon mixture into the eggs while whisking constantly. This gradual warming prevents the eggs from curdling and prepares them for cooking.
- Cook the Mixture: Return the tempered egg mixture to the saucepan with the remaining lemon liquid. Cook over medium heat, whisking almost constantly, for about 5 minutes or until the curd thickens enough to leave clear marks when a whisk is dragged across the surface.
- Strain the Curd: Pour the cooked lemon curd through a fine mesh strainer into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
- Add Butter: Stir in the chopped butter into the hot lemon curd until fully melted and incorporated, adding richness and silky texture to the curd.
- Chill Properly: Place a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate it for 2 to 4 hours until fully chilled and thickened.
- Store: Transfer the cooled lemon curd to an airtight container and store it in the refrigerator for 1 to 2 weeks. Enjoy on toast, desserts, or as a flavorful ingredient.
Notes
- Lemon zest is optional but adds extra lemony aroma and flavor.
- Tempering the eggs is crucial to avoid curdling and achieve a smooth texture.
- If solid bits appear after cooking, straining will remove them for a silky curd.
- Covering the curd with plastic wrap directly on its surface prevents a skin from forming.
- Use fresh lemon juice for the best flavor; bottled lemon juice will alter the taste.
- Store in the refrigerator and consume within 1-2 weeks for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
Keywords: lemon curd, homemade lemon curd, citrus spread, lemon dessert sauce, lemon butter
