Description
A luscious and tangy lemon curd, perfect for spreading on scones, filling pastries, or enjoying on its own.
Ingredients
Scale
- 3–4 fresh lemons (zest and juice)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 4 large eggs
Instructions
- Prep the ingredients: Zest and juice the lemons to get about one cup of lemon juice. Set aside.
- Create a double boiler: In a medium saucepan, fill the bottom with water, ensuring it does not touch the top bowl. Bring the water to a gentle simmer over medium heat.
- Mix and heat: In a heatproof bowl, whisk together lemon juice, zest, sugar, and eggs. Place over the simmering water, whisking continuously to avoid curdling.
- Thicken it up: After about 10 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from heat.
- Incorporate the butter: Gradually add cubed butter and stir until melted and smooth.
- Strain and store: Strain the curd through a fine mesh sieve into a clean bowl or jar to remove any bits.
- Cool and set: Let the curd cool at room temperature before sealing it in a jar. Store in the fridge for up to two weeks.
Notes
For best results, whisk constantly and maintain a gentle simmer. Adjust the consistency with lemon juice if necessary.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 15g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg
Keywords: lemon curd, homemade curd, dessert spread, lemon desserts, tangy treat