Easy Lemon Curd (Print Version)
Rich, silky lemon curd made with fresh juice, butter, sugar, and eggs. Tangy, sweet, and perfect for spreading or desserts.
# Ingredients:
→ Main Ingredients
01 -
1 cup lemon juice, freshly squeezed (5-6 lemons)
02 -
1 tablespoon lemon zest (from 2 lemons)
03 -
1 3/4 cups sugar
04 -
4 large eggs
05 -
1/2 cup salted butter
# Steps:
01 -
Fill a medium saucepan with 2 inches of water. Bring to a boil over high heat, then reduce to medium-low to maintain a simmer.
02 -
Whisk together lemon juice, lemon zest, sugar, and eggs in a heatproof mixing bowl. Slice the butter into cubes and add to the mixture.
03 -
Place the bowl over the simmering water and whisk continuously for 20-25 minutes until the curd thickens. Check if done by reaching 170°F or coating the back of a spoon.
04 -
Strain the curd through a fine mesh sieve into a glass bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a film from forming.
05 -
Allow the curd to cool at room temperature, then refrigerate for at least 4 hours or overnight until fully thickened. Store in sealed jars for up to 1 week.
# Notes and Tips:
01 -
Freeze for up to 1 year in freezer-safe containers. Thaw in the fridge before use.
02 -
Using salted butter balances the tart and sweet flavors. Add 1/4 teaspoon salt if using unsalted butter.
03 -
Strain the curd after cooking to remove zest and ensure a smooth texture.
04 -
For an alternative method, add butter after cooking by whisking in small amounts while the mixture is still warm.