Lemon Curd
Homemade lemon curd is a smooth, creamy topping that can be spooned onto so many delicious things! It’s packed full of fresh lemon flavor yet sweet and rich. Store bought lemon curd just can’t come close to this homemade version!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
Ingredients
Scale
- 4 lemons
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1/8 teaspoon salt
- 1/2 cup (115g) lemon juice
Instructions
- Zest the lemons and set the zest aside.
- Juice enough of the lemons to get 1/2 cup (115g) lemon juice. Strain and set aside.
- In an electric mixer, with the wire whisk attachment, combine the sugar and lemon zest on medium speed until the zest is finely mixed into the sugar.
- Add the butter and whip until smooth and fluffy, about two minutes on medium speed.
- Add the eggs, one at a time, mixing well after each addition.
- Add the lemon juice and salt and mix well. The mixture may separate a bit at this point – don’t panic. It will smooth out on the stovetop.
- Pour the mixture into a saucepan over low heat. Stir constantly with a wire whisk until mixture thickens, about 10 minutes. The lemon curd will thicken at about 175°F, or just below a simmer.
- Remove from heat and let it set as it comes to room temperature. Once the lemon curd is room temperature, place in an airtight container and refrigerate until ready to use. Refrigerate for at least 3 hours before serving.
Notes
- Refrigerate in airtight container for up to 1 week. Freeze for up to 3 months.
Find it online: https://thatbreadlady.com/lemon-curd/