Description
This homemade lemon curd recipe creates a luscious, creamy spread bursting with fresh lemon flavor. Made with simple ingredients such as sugar, fresh lemons, butter, and eggs, it’s cooked on the stovetop to achieve a smooth, pudding-like consistency perfect for spreading on toast, croissants, or using in desserts.
Ingredients
Scale
Ingredients
- 2 cups sugar
- 6 large lemons, zested
- 1 cup unsalted butter, softened
- 8 large eggs
- 1 ½ cups fresh squeezed lemon juice
Instructions
- Combine sugar, lemon zest, and butter: In a medium bowl, beat the sugar, lemon zest, and softened butter together until well combined and creamy, ensuring the mixture is smooth.
- Add eggs: Beat in the eggs one at a time, incorporating each egg fully before adding the next, until the mixture is smooth and uniform.
- Incorporate egg yolks: Similarly, add the egg yolks one at a time, mixing thoroughly until smooth and combined.
- Add lemon juice: Stir in the fresh squeezed lemon juice until the mixture is completely blended.
- Cook the curd: Pour the mixture into a large pot and place it over medium to high heat. Allow it to come to a gentle simmer while continuously stirring to prevent curdling or sticking.
- Thicken the curd: Stir constantly for 10 to 15 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon.
- Strain the lemon curd: Remove from heat and strain the curd through a fine mesh strainer or cheesecloth to remove any lumps or cooked egg bits, ensuring a silky texture.
- Cool and store: Spoon the smooth lemon curd into sterilized jars and allow to cool completely before sealing the lids. Refrigerate to preserve freshness.
- Serve: Enjoy the lemon curd spread on toast, croissants, or use it in your favorite thumbprint cookies for a bright, tangy flavor.
Notes
- Use fresh lemons for the best flavor and acidity.
- Stir constantly during cooking to prevent the eggs from scrambling.
- Ensure jars are sterilized before filling to prolong shelf life.
- Store lemon curd in the refrigerator and consume within 2 weeks.
- If you prefer a thicker curd, cook a few minutes longer, but watch carefully to avoid curdling.
- Feel free to adjust sugar to taste depending on the tartness of your lemons.
