Description
A tangy and creamy lemon curd made with fresh lemons, perfect for spreading on toast or using as a filling.
Ingredients
Scale
- 3 medium lemons
- ¼ cup (½ stick / 57 g) unsalted butter, (room temperature)
- 1 cup (200 g) granulated sugar
- 2 large eggs, (room temperature)
- 1 tablespoon lemon zest
- ½ cup lemon juice
Instructions
- Grate zest from the lemons. You will need 1 tablespoon of zest.
- After zesting, cut the lemons in half and squeeze out the juice into a measuring cup. You should have about ½ cup of lemon juice.
- In the bowl of a stand mixer (or in a bowl and using a hand-held mixer) beat butter and sugar at medium speed until blended (about 2 minutes).
- Add eggs to the mixture, one at a time, beating each egg until it’s blended before adding the next.
- Gradually add the lemon juice to the butter mixture, beating at low speed just until blended.
- Remove the bowl from the mixer and stir in the lemon zest by hand. The mixture might look curdled at this point, but that’s okay!
- Transfer the mixture to a small heavy-bottomed stainless steel saucepan.
- Cook over medium-low heat, whisking constantly, for 16 to 20 minutes, or until the curd thickens enough to coat the back of a spoon. Then, transfer to a heat-safe bowl.
- While the mixture is still warm, set a piece of plastic wrap directly on top of the lemon curd to prevent a film from forming on the surface.
- Chill the lemon curd in the refrigerator for at least 2 hours, or until firm.
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.
Notes
- This lemon curd is great on toast, as a filling for cakes, or served with pancakes.
- Ensure to whisk constantly while cooking to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons