Lemon Curd
Homemade Lemon Curd is an easy delicious dessert topping or spread that's thick, sweet, and tart. Its flavor evelvates bland breakfast foods and baked treats with a decadent citrus taste.
Servings: 1 cup
Calories: 1567kcal
Ingredients
- 6 tbsp lemon juice ~2 large lemons
- 2 tbsp lemon zest ~1 large lemon
- 3 large eggs
- ⅔ cups granulated white sugar
- ½ cup (1 stick) cold salted butter divided
Instructions
- Zest one large lemon completely and set the zest aside.
- Squeeze the juice out of both lemons into a cold medium saucepan and remove any seeds.
- Add the lemon zest, large eggs, granulated white sugar, and 5 Tablespoons cold salted butter to the lemon juice in the saucepan.
- Heat over medium heat until the butter has completely melted, mixing often.
- Once the butter has melted, whisk everything together and turn the heat to low. Do not let the mixture boil.
- Whisk continuously for 15-20 minutes or until the sauce thickens to the consistency of honey. You should be able to run your finger along the back of a spoon and the mixture will hold its shape.
- Do not let the sauce boil or get too hot. The eggs will curdle if the mixture overheats and you will need to strain the curd of the cooked egg pieces after it is done. If you see any egg start to curdle, turn the heat down and stir vigorously to cool it.
- Take the pan off the heat and stir in the remaining 3 Tablespoons cold butter.
- Pour the thickened lemon curd into an 8 ounce glass jar, straining it if necessary, and let cool at room temperature for 30 minutes.
- Place the glass jar into the refrigerator and cool for 1 hour or until the curd has thickened to the consistency of a thick honey.
- Serve cold by spooning onto or using in your favorite recipe.