Description
This homemade lemon curd recipe is a luscious, tangy spread made from fresh lemon juice, eggs, sugar, and butter. Cooked gently on the stovetop until thick and velvety, it’s perfect for spreading on toast, filling pastries, or adding a zesty twist to desserts.
Ingredients
Scale
Primary Ingredients
- 1 cup + 2 tbsp granulated sugar
- 1 tbsp cornstarch
- â…› tsp salt
- 1 cup fresh lemon juice (about 5 lemons)
- 3 large eggs
- 2 tbsp unsalted butter
- 1 tsp grated lemon rind (lemon zest)
Instructions
- Combine dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly mixed.
- Add wet ingredients: Stir in the fresh lemon juice, eggs, and lemon zest thoroughly into the dry mixture.
- Cook the curd: Place the saucepan over medium heat and cook the mixture, constantly stirring to prevent curdling and sticking, until it thickens and begins to bubble, signaling it’s ready.
- Incorporate butter: Remove the saucepan from heat and quickly stir in the unsalted butter until it fully melts and blends into the curd, giving it a smooth richness.
- Strain for smoothness: Pour the lemon curd through a fine-mesh sieve to eliminate any cooked egg bits or zest, ensuring a silky texture.
- Cool the curd: Transfer the smooth curd into a jar or container and allow it to cool completely at room temperature.
- Refrigerate: Chill the lemon curd in the refrigerator; it will keep fresh and tasty for 1 to 2 weeks.
Notes
- Use fresh lemon juice for the best bright and natural flavor.
- Constant stirring prevents the eggs from scrambling during cooking.
- Storing in a clean airtight container helps extend freshness.
- Can be used as a spread, filling, or dessert topping.
- Allow curd to come to room temperature before using for easier spreading.
