Description
This simple homemade lemon curd recipe yields a smooth, tangy, and creamy spread perfect for scones, cakes, or yogurt toppings. Made from fresh lemons, sugar, eggs, and butter, it is cooked gently on the stovetop to achieve a luscious texture bursting with citrus flavor.
Ingredients
Scale
Ingredients
- 4 large Fresh Lemons (yielding approximately ½ cup of fresh lemon juice and zest)
- 1 cup Granulated Sugar (fine granulated sugar for smooth texture)
- 3 large Eggs (at room temperature)
- ½ cup Unsalted Butter (softened at room temperature)
- ¼ teaspoon Salt (to enhance flavors)
Instructions
- Prepare Lemons: Wash the lemons thoroughly and zest them to obtain about 2 tablespoons of zest.
- Extract Lemon Juice: Juice the lemons until you have around ½ cup of fresh lemon juice and strain it to remove seeds and pulp.
- Combine Ingredients: In a saucepan, combine the lemon juice, lemon zest, and granulated sugar. Whisk until the sugar is fully dissolved for a smooth base.
- Add Eggs: Beat the eggs in a separate bowl, then gradually pour them into the lemon mixture while continuously whisking to prevent curdling.
- Cook Mixture: Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens and can coat the back of a spoon, about 10 to 15 minutes.
- Incorporate Butter: Remove the saucepan from heat, add the softened butter, and whisk until it is completely melted and integrated into the curd.
- Strain Curd: Pour the curd through a fine-mesh sieve into a bowl to remove any lumps and ensure an ultra-smooth texture.
- Cool and Store: Let the lemon curd cool to room temperature, then transfer it to an airtight container and refrigerate until ready to use.
- Serve: Enjoy your homemade lemon curd as a spread on scones, a filling for cakes, or a topping for yogurt and desserts.
Notes
- Use room temperature eggs and butter for the best emulsification and smooth texture.
- Constant whisking during cooking prevents the eggs from scrambling and ensures a creamy curd.
- If the curd is too thick after chilling, warm it slightly before serving for easier spreading.
- Store lemon curd refrigerated and consume within 1 to 2 weeks for optimal freshness.
- Lemon zest adds vibrant citrus flavor; avoid the white pith as it is bitter.
