Description
Bright, glossy, and bursting with fresh lemon flavor, homemade lemon curd is perfect for toast, cakes, and tarts.
Ingredients
Scale
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) fresh lemon juice (about 2–3 lemons)
- 2 tablespoons finely grated lemon zest
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- A pinch of salt
Instructions
- Whisk together eggs, sugar, lemon juice, and lemon zest in a heatproof bowl.
- Cook the mixture gently in a heavy saucepan over low heat, stirring constantly, until it thickens and reaches 170–175°F (77–80°C).
- Remove from heat and whisk in the butter until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a clean bowl.
- Cool quickly in an ice bath before transferring to jars.
Notes
Store in airtight glass jars in the refrigerator for up to 2 weeks or freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 8g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 80mg