Lemon Curd
Serves 26
10 mins prep
10 mins cook
60 mins Chill Time
20 mins total
This lemon curd is tangy, creamy, and bursting with bright citrus flavor. It's made of only five simple ingredients and four easy steps. It's perfectly smooth and thick. The richness from the butter and eggs balances the acidity from the lemon. It's the perfect spread and filling for cakes, tarts, pies, and breakfast items like scones. If you like lemon, you will LOVE this recipe. It's so much tastier than store bought and is so easy to make too. You will need about 2 lemons and it yields about 1 ½ cups of lemon curd.
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In a medium saucepan, combine sugar, egg and yolks, lemon juice, lemon zest, and salt. Whisk until smooth and no pieces of eggs remain. *Use a non-metal saucepan like a ceramic coated one to prevent the curd from having a metallic flavor if you prefer*
⅕ 2 large egg yolks⅕ 1 large egg⅕ ⅛ sea salt⅕ ⅔ sugar⅕ ⅓ lemon juice⅕ 1 lemon zestedHeat on medium-low heat, stirring frequently to prevent the bottom from burning. Cook until thickened and bubbling.
Take the curd off the heat and immediately transfer (or strain if lumpy) into a non-metal heat safe container or jar. Add cold cubed butter, and stir. Let the butter melt, stir or whisk until smooth.
Cover by placing a piece of parchment paper or wrap directly on the surface of the curd. This will prevent a skin from forming on top. Refrigerate until chilled (about 1-2 hours). The curd will thicken up some more.
⅕ ⅓ butter
