Description
This classic lemon curd recipe delivers a smooth, tangy, and buttery spread made from fresh lemon juice, zest, sugar, eggs, and butter. It is perfect for spreading on toast or scones, filling cakes and cupcakes, or spooning straight from the jar for a bright, vibrant burst of lemon flavor.
Ingredients
Scale
Ingredients
- 3/4 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 3/4–1 cup sugar (adjust to taste)
- 3 large eggs
- 1/2 cup unsalted butter, cubed
Instructions
- Combine ingredients: In a saucepan off heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs until the mixture is smooth and well combined.
- Cook mixture: Place the saucepan over medium-low heat and cook the mixture, whisking constantly to prevent curdling. Continue cooking until the lemon curd thickens, about 8–10 minutes, and it should coat the back of a spoon.
- Add butter: Remove the saucepan from heat and stir in the cubed unsalted butter until the mixture is smooth and fully incorporated.
- Strain (optional): For an extra smooth texture, strain the lemon curd through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Cool and refrigerate: Allow the lemon curd to cool to room temperature, then transfer it to a clean jar or airtight container and refrigerate. It will thicken further as it chills.
Notes
- Adjust the sugar amount to taste depending on your preference for tartness.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- Whisk constantly while cooking to avoid scrambling the eggs.
- Store lemon curd in an airtight container in the refrigerator for up to 1–2 weeks.
- Lemon curd can be used as a spread, filling, or topping as desired.
