Description
This classic Lemon Curd recipe is a luscious, tangy spread made from fresh lemons, sugar, eggs, and butter. Cooked gently using a double boiler method to create a smooth, silky custard-like texture, it’s perfect for spreading on toast, filling cakes, or dolloping onto desserts. The recipe highlights careful technique to avoid curdling while achieving vibrant lemon flavor and creamy richness.
Ingredients
Lemon Curd Ingredients
- 3-4 Fresh Lemons (for juice and zest, about 1/2 cup lemon juice and 1 tablespoon zest)
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1/2 cup Unsalted Butter (1 stick, softened and cut into cubes)
- Optional: Additional Lemon Zest for extra flavor
Instructions
- Prepare Your Ingredients: Zest and juice fresh lemons carefully, making sure to avoid any bitter white pith. Measure out the sugar, crack the eggs into a mixing bowl, and soften the unsalted butter by cutting it into cubes.
- Combine Lemon Juice, Zest, Sugar, and Eggs: In a heatproof bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs until the mixture is completely smooth and free of lumps.
- Cook the Mixture Gently: Set the heatproof bowl over a saucepan of simmering water, creating a double boiler. Stir continuously and gently heat the mixture, allowing it to slowly thicken without cooking too quickly and scrambling the eggs. This careful cooking will give you a custard-like consistency.
- Add Butter: Once thickened, remove the bowl from heat. Gradually add the softened butter cubes, stirring constantly until the butter is fully melted and incorporated, resulting in a silky, smooth lemon curd.
- Cool and Store: Pour the finished lemon curd into sterilized jars or containers. Allow it to cool completely before sealing and refrigerate. It will keep well for up to two weeks and is ready to enjoy anytime.
Notes
- Use fresh lemons for best flavor and natural pectin content.
- Be careful not to scramble the eggs by cooking over direct heat; use the double boiler method to control temperature.
- Butter should be softened but not melted for easy incorporation.
- Store lemon curd in sterilized glass jars in the refrigerator and consume within two weeks.
- Optional additional lemon zest can enhance the lemon flavor intensity.
