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Lemon Curd

Lemon Curd
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This homemade lemon curd recipe offers a bright, fresh, and tangy citrus flavor with a velvety smooth texture. Made from simple ingredients like fresh lemons, sugar, egg yolks, butter, and a pinch of salt, it is versatile and quick to prepare in under 30 minutes. Perfect for spreading on toast, dolloping on desserts, or swirling into yogurt, this lemon curd enhances a variety of dishes with its creamy richness and zesty zing that store-bought versions can’t match.

Ingredients

Scale

Ingredients

  • 2–3 Fresh Lemons (juice and zest, about 1/2 cup juice and 1 tablespoon zest)
  • 3/4 cup Sugar
  • 3 Egg Yolks
  • 6 tablespoons Unsalted Butter, cut into pieces
  • Pinch of Salt

Instructions

  1. Prepare Your Ingredients: Zest the lemons and then juice them carefully, making sure to remove any seeds. Set aside the fresh lemon juice and zest along with sugar, egg yolks, butter, and salt.
  2. Whisk Egg Yolks and Sugar: In a medium heatproof bowl, whisk together the egg yolks and sugar until the mixture is smooth and slightly pale, indicating the sugar is well incorporated.
  3. Add Lemon Juice and Zest: Slowly mix the fresh lemon juice and zest into the egg yolk mixture, stirring consistently to combine the flavors thoroughly.
  4. Cook the Mixture Gently: Place the bowl over a pot of simmering water to create a double boiler, whisking constantly to prevent curdling. Cook until the mixture thickens enough to coat the back of a spoon, approximately 10 minutes.
  5. Stir in Butter and Salt: Remove the bowl from heat and stir in the butter pieces along with a pinch of salt. The butter will melt into the curd, creating a glossy texture and rich taste.
  6. Strain and Cool: Pour the lemon curd through a fine mesh sieve to remove any cooked egg bits. Transfer the smooth curd into jars or containers and let it cool to room temperature before refrigerating to fully set.

Notes

  • Use fresh lemons for the brightest and most natural flavor.
  • Constant whisking during cooking prevents eggs from scrambling and ensures a silky texture.
  • Cook over low heat or use a double boiler to avoid overheating and curdling.
  • Strain the curd through a fine sieve for the smoothest consistency.
  • Store lemon curd in an airtight container in the refrigerator for up to two weeks.

Nutrition

Keywords: lemon curd, homemade lemon curd, citrus spread, dessert topping, creamy lemon curd, tangy lemon spread, gluten free, easy lemon curd

Find it online: https://mealsbylina.com/lemon-curd/