Lemon Curd
A delightful and easy lemon curd recipe that captures summer sunshine in a jar, perfect for spreading or drizzling over various dishes.
Ingredients
Main Ingredients
- 4 large eggs Fresh eggs create the best texture and flavor.
- 1 cup granulated sugar Adjust the amount for desired sweetness.
- ½ cup fresh lemon juice Freshly squeezed is vital.
- Zest of 2 lemons lemon zest Adds aromatic depth.
- ½ cup unsalted butter Use good-quality butter for a rich, creamy finish.
- A pinch of salt Enhances overall flavor.
Instructions
Preparation
- Start by zesting the lemons—this releases their lovely oils. Then, squeeze out half a cup of juice, making sure to catch any seeds.
- In a medium saucepan, combine the eggs and granulated sugar. Whisk them well until blended and slightly frothy.
- Incorporate the zest and fresh lemon juice into the egg mixture. Then whisk in the pinch of salt.
Cooking
- Place the saucepan over medium heat on your stove. Stir continuously, scraping the bottom of the pan to prevent sticking.
- Once the mixture reaches a pudding-like consistency—after about 8 to 10 minutes—remove it from heat.
- Stir in the butter, one piece at a time, until melted and smooth.
Finishing Up
- For an ultra-smooth texture, strain the lemon curd through a fine-mesh sieve into a bowl.
- Allow your lemon curd to cool before transferring it to a clean glass jar.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Freeze for up to three months, and thaw overnight before using.