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Description
This easy lemon curd recipe is creamy, delicious and so refreshing. Perfect for dessert or breakfast! Ready in under 15 minutes.
Ingredients
- granulated sugar, 1 cup (200g)
- lemon zest, 2 tablespoons (from 2 lemons)
- large egg yolks, 6
- lemon juice, 7 tablespoons (100mL)
- unsalted butter, ½ cup (cold, 113g)
Instructions
- Zest the lemons. If you have a food processor, pulse the lemon zest with the sugar to extract the oils, though this step is optional.
- Juice the lemons until you have approximately half a cup of juice, ensuring to strain out any seeds.
- In a pot, strain the egg yolks and lightly beat them with a wire whisk. Gradually whisk in the sugar until the mixture lightens in color, then slowly stir in the lemon juice.
- Heat the mixture on low, stirring continuously with a wire whisk until it thickens, begins to bubble, and coats the back of a wooden spoon.
- Remove the pot from the heat and add the cold, cubed butter, mixing until it melts completely.
- Optionally, strain the final mixture to eliminate any bits of zest, resulting in a silky smooth curd.
- Transfer the curd to a sealable container or bowl. If using a bowl, cover the surface with plastic wrap to prevent a skin from forming.
Notes
Technique Tip: Stir continuously to prevent curdling and achieve a smooth texture.
Storage and Shelf Life: Store in an airtight container in the fridge for up to two weeks.
Substitution or Scaling: Substitute lime juice for a tangier twist or double the ingredients to make a larger batch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 1307 kcal
- Sugar: 136 g
- Sodium: 45 mg
- Fat: 81 g
- Saturated Fat: 46 g
- Unsaturated Fat: 29 g
- Trans Fat: 2 g
- Carbohydrates: 142 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 940 mg
