Easy Lemon Curd Recipe
This quick and easy homemade lemon curd recipe is sweet, bright, and tangy all in one. It's thicker than store-bought or yolk-only curds, making it perfect to, fill cakes or cupcakes, add to waffles, or mix into whipped cream. This foolproof lemon curd uses whole eggs to produce a thicker curd and a far less eggy taste.
Servings: 12
Calories: 133kcal
Equipment
- Medium saucepan
- Microplane
- Whisk
- Fine mesh sieve
- Medium saucepan
Ingredients
- ⅓ cup lemon zest about 6 lemons
- ¾ cup lemon juice freshly squeezed
- 6 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 5 large eggs whisked
Instructions
- Zest the lemons until you have ½ cup of zest.⅓ cup lemon zest
- Cut and juice the lemons and remove any seeds.¾ cup lemon juice
- Cut the butter into tablespoon pieces, set aside. Place a fine mesh sieve on top of a medium-sized glass mixing bowl.6 tablespoons unsalted butter
- Add the sugar and lemon zest to a saucepan and rub the lemon zest and sugar together using your fingertips until fragrant and lightly yellow.¾ cup granulated sugar
- Add the lemon juice and turn the heat to medium low. Stir until the sugar is mostly dissolved, then whisk in the eggs.5 large eggs
- Whisk constantly until the curd thickens considerably and coats the back of a spoon, leaving a clean track when you swipe your finger across it. If using a thermometer, it should read between 165-170℉.
- Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.
- Adding one tablespoon of butter at a time, whisk it in completely to combine before adding the next tablespoon of butter.
- Use immediately if adding to a baked good, or chill for at least 3 hours to fully set.
Notes
Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent skin from forming when storing.
Store the curd in the fridge for one week, or in the freezer for up to 3 months.
Eat as is, or add to toast, muffins, fill cakes or cupcakes, add to waffles, or mix into whipped cream and add berries.
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 31mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 0.4mg
