Description
A silky smooth and tangy lemon curd recipe that balances sweetness with citrusy brightness. Perfect as a spread, filling, or topping for desserts, this versatile curd is rich, creamy, and easy to make.
Ingredients
4 large egg yolks
2 whole large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (optional but recommended)
6 tablespoons unsalted butter, cut into small cubes
A pinch of salt
Instructions
- Prepare your tools: Gather a medium heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula.
- Whisk the eggs and sugar: In the saucepan, combine the egg yolks, whole eggs, and granulated sugar. Whisk until smooth and slightly thickened.
- Add lemon juice, zest, and salt: Slowly whisk in the lemon juice, zest, and a pinch of salt until fully combined.
- Cook low and slow: Place saucepan over low to medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and sides, for 8–12 minutes until the curd thickens and coats the back of a spoon.
- Strain for smoothness: Remove from heat and pour through a fine mesh strainer into a clean bowl to remove zest and any cooked egg bits.
- Stir in butter: Add butter cubes to the warm curd and stir until melted and incorporated.
- Cool and store: Cover the curd with plastic wrap directly on its surface. Let cool completely before refrigerating.
Notes
- For added flavor, stir in 1 teaspoon vanilla extract after cooking.
- Swap lemon with lime or orange for citrus variations.
- Reduce sugar by 1/4 cup for a tangier version.
- Store in an airtight container in the refrigerator for 1–2 weeks or freeze for up to 3 months.
- Prevent curdling by cooking slowly over low heat and stirring constantly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 55 mg
