Lemon Curd
A creamy, luscious treat with a perfect balance of sweetness and tartness, ideal for spreading or using as a filling for pastries.
Ingredients
Main Ingredients
- 1 cup fresh lemon juice Use juicy and fragrant lemons.
- 1 tablespoon lemon zest Zest lemons avoiding the bitter pith.
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter Can substitute with dairy-free butter for a dairy-free version.
Instructions
Preparation
- Gather all your ingredients.
- Zest the lemons before juicing, ensuring to avoid the bitter pith.
Cooking
- In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs until fully combined.
- Place the saucepan over medium heat and stir constantly until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Once thickened, remove from heat and stir in the unsalted butter until melted and smooth.
- Pass the mixture through a fine-mesh sieve into a bowl for an ultra-smooth result.
Cooling and Storing
- Allow the strained Lemon Curd to cool at room temperature, stirring occasionally to prevent a skin from forming.
- Once cool, cover or transfer to an airtight container and refrigerate until ready to use.
Notes
Lemon Curd can be made in advance and stored in the fridge for up to a week. It can also be frozen for up to three months. Ensure to strain to prevent a grainy texture.