Description
This easy homemade lemon curd recipe is a tangy, creamy spread perfect for adding a burst of citrus flavor to your desserts, toast, or pastries. Made with fresh lemon juice, zest, eggs, and butter, it’s a simple and quick recipe that yields a smooth and luscious curd with a perfect balance of sweet and tart.
Ingredients
Scale
Ingredients
- ½ cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 large eggs
- 1 large egg yolk
- ½ cup granulated sugar
- ¼ cup cold unsalted butter, cut into small pieces
- 1 tablespoon heavy cream
- Pinch of salt
Instructions
- Heat Lemon Juice: Heat the lemon juice in a non-reactive saucepan over medium heat until it is hot but not boiling, preparing it to be mixed with the eggs without curdling.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolk, sugar, and lemon zest until thoroughly combined and smooth.
- Temper Eggs: Slowly pour the hot lemon juice into the egg mixture while whisking constantly to gently raise the temperature of the eggs and prevent scrambling.
- Cook Mixture: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or spoon until the curd thickens enough to coat the back of a spoon, usually about 5-7 minutes.
- Add Butter and Cream: Remove the pan from heat and stir in the cold butter pieces until melted and fully incorporated, then add the heavy cream and pinch of salt to enrich and balance the flavor.
- Strain Curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits or lumps, ensuring a smooth texture.
- Cool and Store: Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool to room temperature before refrigerating or using.
Notes
- Use fresh lemon juice for the best flavor and natural tartness.
- Do not let the lemon juice boil as it may curdle the eggs.
- Stir constantly while cooking to avoid scrambling the eggs.
- The lemon curd will thicken further as it cools.
- Store in an airtight container in the refrigerator for up to one week.
- Can be used as a spread, filling, or topping for various desserts.
