Description
Homemade Lemon Curd is rich, creamy, sweet, and tangy. This delicious fruit curd is easy to make with just 6 simple ingredients and a few basic steps.
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- ½ cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed and at room temperature
Instructions
- In a small saucepan, add egg yolks, sugar, lemon juice, lemon zest, and salt. Whisk until completely combined.
- Cook over medium-low heat, whisking constantly until mixture thickens and bubbles, about 10 minutes.
- Remove from heat and add the butter. Continue to whisk until fully combined and smooth.
- Pass the lemon curd through a fine mesh strainer to remove the zest for a smoother curd (optional).
- Transfer to a glass jar and let it cool to room temperature, about 1 hour. Cover and store in the refrigerator for up to 2 weeks.
Notes
Doubling the recipe: If you want to double or triple this recipe, you totally can. Just keep in mind that it will take a little more time to cook since there will be more volume.
Tips for thickening lemon curd: If your lemon curd doesn’t seem to be thickening, be patient. It likely means that the curd hasn’t been heated to a high enough temperature. Try increasing your temperature very slightly or waiting a bit longer.
Don’t overcook: Overcooking your lemon curd will scramble the egg yolks. So be careful not to let the curd get to a boil. You may need to lower the heat or even remove the pan from the heat if your lemon curd starts to get too hot too quickly.
- Prep Time: 10 minutes
- Cooling Time: 1 hour
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American