Description
This classic Lemon Curd recipe is tangy, creamy, and bursting with bright citrus flavor. Made from simple ingredients like fresh lemons, sugar, eggs, and butter, this smooth and thick curd is perfect as a spread or filling for cakes, tarts, pies, and breakfast treats such as scones. It’s quick to prepare and far tastier than store-bought versions.
Ingredients
Scale
Main Ingredients
- 2/3 cup sugar
- 1 large egg
- 2 large egg yolks
- 1/3 cup lemon juice (from about 2 lemons)
- 1 lemon zested
- 1/8 teaspoon sea salt
- 1/3 cup butter (cold and cubed)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the sugar, whole egg, egg yolks, lemon juice, lemon zest, and sea salt until the mixture is smooth and no pieces of egg remain. Using a non-metal saucepan like a ceramic-coated one is recommended to avoid imparting a metallic flavor.
- Cook the Curd: Place the saucepan over medium-low heat and stir frequently to prevent the mixture from burning on the bottom. Continue cooking until the curd thickens and begins to bubble, indicating it is cooked through.
- Add Butter: Remove the pan from heat and immediately transfer the curd to a non-metal heat-safe container or strain it if lumpy. Add the cold cubed butter and stir or whisk until the butter is completely melted and the curd is smooth and glossy.
- Chill and Store: Cover the surface of the lemon curd directly with parchment paper or plastic wrap to prevent a skin from forming. Refrigerate for about 1-2 hours until chilled and further thickened before serving.
Notes
- This lemon curd balances rich butter and eggs with bright lemon acidity, creating a creamy, tangy flavor that’s ideal for spreading or filling.
- For best results, use fresh lemons and cold cubed butter to achieve smooth texture and rich flavor.
- Use a non-metal container to prevent metallic taste and skin formation on top by covering curd surface directly.
- The recipe yields about 1 ½ cups (approximately 26 tablespoons) of curd, suitable for multiple uses like tarts, cakes, or breakfast items.
- Store the lemon curd in the refrigerator and consume within 1 week for optimal freshness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48 kcal
- Sugar: 5 g
- Sodium: 33 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.01 g
- Protein: 0.5 g
- Cholesterol: 28 mg
