Description
Sweet and tangy, this creamy lemon curd is perfect for spreading on toast or using in your favorite baked goods. A simple recipe with big flavor!
Ingredients
Units
Scale
- 3 lemons
- 1.5 cups (355 ml) sugar
- 0.5 cups (118 ml) unsalted butter, room temperature
- 5 large egg yolks
- 0.5 cups (118 ml) lemon juice
- pinch of salt
Instructions
- Zest the lemons, avoiding the white pith.
- Add the sugar and lemon zest to a food processor; pulse until finely ground.
- In a medium glass bowl, cream the butter and lemon sugar until fluffy.
- Add the eggs one at a time, beating until combined. Add the lemon juice and salt; beat until combined.
- Pour the mixture into a medium saucepan and cook over low heat until thickened and reaches 170°F (77°C), about 20 minutes. Check the temperature with a candy thermometer.
- Remove from heat, cool, and refrigerate.
Notes
- Use a double boiler or bain-marie for gentler heating and reduced risk of curdling.
- For a smoother curd, strain the mixture through a fine-mesh sieve after cooking.
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 20
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 50