Description
This classic lemon curd recipe creates a smooth, tangy, and sweet spread made from fresh lemon juice, eggs, sugar, and butter. Perfect for spreading on toast, dolloping on desserts, or using as a filling, this homemade lemon curd is rich and luscious with a bright citrus flavor.
Ingredients
Scale
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Combine ingredients: In a small saucepan, whisk together the whole eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and a pinch of salt until fully combined and smooth.
- Cook the lemon curd: Place the saucepan over low heat and cook the mixture, whisking constantly to prevent curdling. Continue until the curd thickens enough to coat the back of a spoon, about 10 minutes. You’ll notice the curd foam at first, but this will subside as it thickens.
- Add butter and smooth: Remove the saucepan from heat and add the cubed cold unsalted butter. Stir continuously until the butter has fully melted and the lemon curd is smooth and silky in texture.
- Cool and store: Transfer the lemon curd to an airtight container or glass jar. Cover and refrigerate until completely cooled, approximately 2 hours, before serving. Store in the refrigerator for up to one week.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Whisk constantly during cooking to avoid scrambled eggs forming.
- The curd thickens more upon cooling, so avoid overcooking.
- Store in a glass jar for better preservation and flavor retention.
- Can be enjoyed on toast, scones, pancakes, or as a filling for cakes and tarts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Keywords: lemon curd, citrus spread, lemon jam, homemade lemon curd, lemon dessert topping
