Original Post: https://www.sweetandsavorybyshinee.com/homemade-lemon-curd/
Homemade Lemon Curd
Servings: 2 cups
Calories: 764kcal
Homemade lemon curd is quite a treat for citrus lovers. It's tart and sweet, lusciously smooth and creamy. Only 4 ingredients and 30 minutes to enjoy this luscious dessert topping!
Print Recipe
Ingredients
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1 cup freshly squeezed lemon juice Note 1
- 1 tablespoon lemon zest Note 2
- 5 tablespoons (70g) unsalted butter cubed Note 3
Helpful Equipment:
Instructions
- In a medium saucepan, whisk together eggs, sugar, lemon juice and lemon zest for a minute.
- Turn on the heat to low and cook the mixture, whisking constantly, until the mixture reaches 170°F (75°C), 8-10 minutes. The mixture will be thick and it'll leave a trail if you run a finger on back of spoon dipped in curd.
- Remove from heat. Place a mesh sieve over a bowl and run the curd through it. It makes the curd silky smooth!
- Then cover the curd with plastic wrap, making sure it touches entire surface. This prevents forming an unappealing film over the curd. Let the curd cool for 10-15 minutes.
- Add butter and stir until the butter is fully incorporated.
- Pour the curd into a airtight container, cover with plastic wrap to touch and refrigerate it until ready to use.
Notes
Note 1: You'll need about 4-5 lemons to get 1 cup of lemon juice. Nothing compares to freshly squeezed lemon juice when it comes to making lemon curd.
Note 2: Only zest the top yellow portion and avoid bitter white pith! A microplane zester is handy tool for this job.
Note 3: Room temperature butter is ideal, but I don't recommend too soft butter.
Storing Tips:
- Store the curd in an airtight container in the refrigerator for up to 2 weeks.
- Or freeze it for up to 2 months.
- Store the curd in an airtight container in the refrigerator for up to 2 weeks.
- Or freeze it for up to 2 months.
Nutrition
Calories: 764kcal
Carbohydrates: 111g
Protein: 10g
Fat: 35g
Sugar: 103g
Sodium: 101mg