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Lemon Curd
4.9 (742 reviews)
The easiest homemade Lemon Curd that's creamy, sweet and zingy. Don't forget to check out my step by step photos and tips above.
Total Time145
Servings10
197
Caloriesper servingNutrition Information
197
Calories
12 g
Fat
21 g
Carbs
2 g
Protein
1 g
Fiber
20 g
Sugar
Ingredients
- 1 cup granulated sugar (200g)
- 2 tbsp lemon zest (zest of two lemons)
- 6 egg yolks
- 1/2 cup lemon juice (minus one tablespoon, (100mL)
- 1/2 cup butter (unsalted, cold)
Instructions
- 1Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
- 2Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
- 3Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.
- 4Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
- 5Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
- 6Remove pot from heat, then add the cold, cubed butter and mix until melted.
- 7This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
- 8Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.