Description
This homemade lemon curd is tangy, creamy, and bursting with fresh lemon flavor. It’s perfect as a topping for cakes, scones, or ice cream, or simply enjoyed by the spoonful. Made with simple ingredients, this curd is the ultimate citrus treat.
Ingredients
Scale
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice (approximately 5 lemons)
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon rind (zest)
Instructions
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Combine Dry Ingredients:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until fully combined.
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Add Wet Ingredients:
- Slowly add the fresh lemon juice to the dry ingredients, whisking continuously until the mixture is smooth and there are no lumps.
- Beat the eggs in a separate bowl, and then whisk them into the lemon mixture in the saucepan.
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Cook the Mixture:
- Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens to a pudding-like consistency. This usually takes about 5-7 minutes. Be sure to keep whisking to prevent any curdling or burning.
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Add Butter and Lemon Zest:
- Once the lemon curd has thickened, remove the saucepan from the heat.
- Stir in the unsalted butter until it melts smoothly into the curd.
- Add the grated lemon rind (zest) and mix well.
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Cool and Store:
- Pour the lemon curd into a clean bowl or jar. Let it cool to room temperature.
- Once cooled, store the lemon curd in the refrigerator for up to 1 week. It will thicken as it cools.
Notes
- If you prefer a smoother texture, you can strain the curd through a fine-mesh sieve to remove any bits of cooked egg or zest before storing.
- The curd will continue to thicken as it cools, so be sure to allow time for that.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American/British