Description
This classic Lemon Curd recipe yields a smooth, tangy, and sweet spread perfect for toast, scones, desserts, or as a filling. Made by gently cooking eggs, sugar, lemon juice, and butter to create a creamy curd bursting with fresh lemon flavor and a silky texture.
Ingredients
Ingredients
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon zest
Instructions
- Combine the first three ingredients: In a small heavy-bottomed saucepan over medium heat, whisk together the eggs, sugar, and lemon juice until all are well blended. Ensure the heat is moderate to avoid scrambling the eggs.
- Simmer and stir until thick: Cook the mixture gently, stirring constantly to prevent burning or curdling. Add the cubed butter and grated lemon zest, and continue whisking until the lemon curd thickens enough to coat the back of a metal spoon.
- Let it cool: Transfer the lemon curd into a small glass bowl and allow it to cool for about 10 minutes at room temperature. Once cooled, cover and refrigerate until completely cold and set.
Notes
- Use a heavy-bottomed saucepan to prevent uneven cooking or burning.
- Constant whisking is crucial to achieving a smooth, creamy texture without curdling.
- Store lemon curd in the refrigerator for up to 1 week.
- Lemon zest enhances the bright lemon flavor, but can be adjusted to taste.
