Description
A smooth, bright, and tangy lemon curd made with fresh lemon juice, eggs, sugar, and butter. This classic spread is silky, rich, and perfect for filling cakes, topping scones, swirling into yogurt, or spooning over desserts.
Ingredients
Ingredients
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cut into cubes
Instructions
- Combine Ingredients: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until smooth, ensuring the mixture is fully blended before cooking.
- Cook the Mixture: Place the saucepan over medium-low heat. Cook, whisking constantly, for 8–10 minutes until the mixture thickens and coats the back of a spoon, making sure not to let it boil.
- Add Butter: Remove from heat and immediately whisk in butter cubes until fully melted and the curd is smooth and glossy.
- Strain Curd: For an extra smooth texture, strain the lemon curd through a fine-mesh sieve into a clean container.
- Cool and Store: Transfer the lemon curd to a jar or container. Let cool completely at room temperature before covering and refrigerating.
Notes
- Do not let the mixture boil or the eggs may curdle.
- Lemon curd thickens more as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces & Spreads
- Method: Stovetop
- Cuisine: British
