Homemade Lemon Curd
This sweet, creamy, and zesty lemon curd is made from just 4 ingredients, and comes together on the stove in 10 minutes. Perfect for topping or filling cakes, or spreading on some scones or pancakes!
Servings: 1 1/4 cups
Calories: 93kcal
Ingredients
- 2 large eggs
- 2 large egg yolks
- 1 cup (200g) caster/granulated sugar
- ½ cup (120ml) fresh lemon juice about 3 - 4 lemons
- 1 tablespoon lemon zest about 1 lemon
- ½ cup (115g) unsalted butter cubed
Instructions
- In a medium saucepan, whisk together the eggs, yolks, sugar, lemon juice, and zest.
- Whisk over low-medium heat until the sugar has dissolved.
- Add the butter, a couple of cubes at a time, whisking until each addition is melted and incorporated.
- NOTE: Do not allow the curd to come to a bubble at any time.
- Continue cooking (whisking constantly) until the curd has thickened to a pudding-like consistency.
- Strain the curd through a fine mesh sieve to remove zest and any bits of egg.
- Transfer the curd to a jar with an airtight lid, and leave uncovered to allow to cool to room temperature.
- Once cooled, seal the jar and store in the fridge.
Video
Notes
This curd will keep for up to a week in the fridge.
For longer storage, you can freeze the curd for up to 3 – 6 months. Thaw overnight in the fridge.