Lemon Curd Recipe
This classic Lemon Curd recipe delivers a smooth, tangy, and creamy spread perfect for pairing with toast, scones, or as a filling for desserts. Made simply with fresh lemon juice, eggs, sugar, butter, and zest, it cooks gently on the stovetop to achieve a luscious texture without curdling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups
- Category: Condiment/Spread
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon zest
Instructions
- Combine ingredients: In a small heavy-bottomed saucepan, whisk together the eggs, sugar, and lemon juice until thoroughly blended, ensuring an even mixture without lumps.
- Cook gently over medium heat: Place the saucepan on medium heat and stir constantly. The heavy bottom helps prevent burning or scrambling. Make sure the heat is moderate to avoid curdling the eggs.
- Simmer until thickened: Continue whisking as the mixture heats and thickens. Watch for the curd to become velvety and coat the back of a metal spoon.
- Add butter and lemon zest: Stir in the cubed butter and grated lemon zest, continuing to whisk constantly until the butter is fully incorporated and the curd reaches desired thickness.
- Cool and refrigerate: Transfer the lemon curd to a small glass bowl and let it cool at room temperature for about 10 minutes, then cover and refrigerate until chilled and set, typically about 1-2 hours.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and avoid burning or scrambling the eggs.
- Constant whisking is key for a smooth texture and to prevent lumps.
- Adjust lemon zest according to the intensity of lemon flavor preferred.
- Lemon curd can be stored in an airtight container in the refrigerator for up to 1 week.
- Serve chilled or at room temperature as a spread, filling, or topping.
Find it online: https://cookedbysarah.com/lemon-curd-recipe/