Description
A luscious homemade lemon curd made by gently cooking fresh lemon juice, zest, sugar, eggs, and butter over a double boiler to achieve a silky, custard-like spread perfect for toast, desserts, and more.
Ingredients
Scale
Ingredients
- 3-4 Fresh Lemons (for juice and zest, about 1/2 cup lemon juice and 1 tablespoon zest)
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1/2 cup Unsalted Butter (1 stick, softened and cut into cubes)
- Optional: Additional Lemon Zest for extra flavor
Instructions
- Prepare Your Ingredients: Zest and juice fresh lemons carefully to avoid including any bitter pith. Measure the sugar. Crack the eggs into a mixing bowl. Soften the unsalted butter by cutting it into cubes and allowing it to come to room temperature.
- Combine Lemon Juice, Zest, Sugar, and Eggs: In a heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until the mixture is smooth and free of lumps.
- Cook the Mixture Gently: Set the heatproof bowl over a saucepan of simmering water to create a double boiler. Stir the mixture continuously and gently heat it until it thickens into a custard-like consistency, making sure not to scramble the eggs.
- Add Butter: Remove the bowl from heat once thickened. Gradually stir in the softened butter cubes until fully melted and incorporated, resulting in a silky and smooth lemon curd.
- Cool and Store: Pour the lemon curd into sterilized jars or containers. Let it cool completely at room temperature before sealing. Refrigerate and store for up to two weeks, ready to be enjoyed anytime.
Notes
- Use fresh lemons for the best flavor and natural tartness.
- Be cautious while cooking to avoid scrambling the eggs by stirring constantly and using gentle heat.
- Store lemon curd in sterilized containers to extend shelf life.
- Can be used as a spread, filling, or topping in a variety of desserts.
- If thicker curd is desired, cook a bit longer but keep stirring continuously.
