Description
This classic Lemon Curd recipe is a tangy, creamy spread bursting with bright citrus flavor. Made with sugar, eggs, fresh lemon juice and zest, sea salt, and cold butter, it creates a perfectly smooth and thick curd. The richness from the butter and eggs balances the acidity from the lemon, making it ideal as a spread for scones, a filling for cakes, tarts, pies, or simply enjoyed on its own. Easy to prepare in just 20 minutes, this homemade lemon curd is far superior to store-bought versions.
Ingredients
Scale
Primary Ingredients
- ⅔ cup sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup lemon juice (from about 2 lemons)
- 1 lemon zested
- ⅛ teaspoon sea salt
- ⅓ cup butter (cold and cubed)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together sugar, whole egg, egg yolks, lemon juice, lemon zest, and sea salt until the mixture is smooth and no egg pieces remain. Using a non-metal saucepan like ceramic coated is recommended to avoid any metallic taste.
- Cook the Curd: Place the saucepan over medium-low heat. Stir frequently to prevent the mixture from burning on the bottom. Continue cooking until the curd thickens and begins to bubble, indicating it is cooked through.
- Add Butter and Mix: Remove the curd from heat and immediately transfer it to a heat-safe non-metal container or strain it if lumpy. Add the cold cubed butter and stir or whisk until fully melted and the mixture is smooth and creamy.
- Chill: Cover the surface of the curd with parchment paper or plastic wrap directly to prevent a skin from forming. Refrigerate for about 1 to 2 hours until chilled and further thickened. The curd is now ready to use.
Notes
- This lemon curd recipe makes about 1 ½ cups (26 tablespoons) of curd, perfect for multiple uses like spreading or baking.
- Using fresh lemon juice and zest provides vibrant citrus flavor far superior to store-bought lemon curd.
- Cooking over medium-low heat while stirring constantly helps prevent curdling or burning.
- Cold butter added off the heat enriches the curd and creates a smooth texture.
- Covering the curd’s surface while cooling prevents skin formation for a perfect consistency.
- Use a non-metal saucepan, such as ceramic coated, to avoid imparting any metallic taste to the curd.
- Store the lemon curd refrigerated and consume within one week for optimal freshness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48 kcal
- Sugar: 5 g
- Sodium: 33 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.01 g
- Protein: 0.5 g
- Cholesterol: 28 mg
