Homemade Lemon Curd
Homemade Lemon Curd is a tart and lemony spread, filling, or topping made from lemon zest, lemon juice, butter, sugar, and eggs.
Servings: 1 cup
Calories: 1358kcal
Ingredients
- 3 medium lemons
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
Instructions
- Grate zest from the lemons. You will need 1 tablespoon of zest.
- After zesting, cut the lemons in half and squeeze out the juice into a measuring cup. You should have about ½ cup of lemon juice.
- In the bowl of a stand mixer (or in a bowl and using a hand-held mixer) beat butter and sugar at medium speed until blended (about 2 minutes).
- Add eggs to the mixture, one at a time, beating each egg until it's blended before adding the next.
- Gradually add the lemon juice to the butter mixture, beating at low speed just until blended.
- Remove the bowl from the mixer and stir in the lemon zest by hand. The mixture might look curdled at this point, but that's okay!
- Transfer the mixture to a small heavy-bottomed stainless steel saucepan.
- Cook over medium-low heat, whisking constantly, for 16 to 20 minutes, or until the curd thickens enough to coat the back of a spoon. Then, transfer to a heat-safe bowl. (You may not want to use a wire whisk as it could react to the acid in the curd.)
- While the mixture is still warm, set a piece of plastic wrap directly on top of the lemon curd to prevent a film from forming on the surface.
- Chill the lemon curd in the refrigerator for at least 2 hours, or until firm.
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1cup | Calories: 1358kcal