Homemade Lemon Curd Recipe
the homemade lemon curd recipe, including courses, cuisines, estimated calories, preparation and cooking times, and servings.
Ingredients
- 1 cup fresh lemon juice about 4-5 lemons
- 2 teaspoons lemon zest
- 1 cup sugar
- 8 tablespoons unsalted butter melted
- 5 large eggs
- A pinch of salt
Instructions
Prepare the Lemons:
- Wash the lemons thoroughly.
- Zest the lemons to get about 2 teaspoons of lemon zest.
- Juice the lemons to make 1 cup of lemon juice. Strain the juice to remove seeds and pulp.
Mix the Ingredients:
- In a medium-sized mixing bowl, whisk together the lemon juice, lemon zest, sugar, and melted butter.
- In a separate bowl, beat the eggs and then add them to the lemon mixture. Stir until everything is well combined.
Cook the Mixture:
- Pour the mixture into a saucepan and cook over low heat.
- Stir continuously with a whisk or a wooden spoon. It’s important to keep the heat low and stir constantly to prevent the eggs from curdling.
Thicken the Curd:
- Continue to cook the mixture until it thickens enough to coat the back of a spoon, which usually takes about 10-15 minutes.
- The curd will thicken further as it cools, so don’t worry if it seems slightly runny in the saucepan.
Strain and Cool:
- Once the curd has thickened, remove it from heat.
- Strain it through a fine-mesh sieve into a bowl or jar to remove any lumps and the zest.
- Let the curd cool to room temperature.
Store:
- Transfer the cooled curd to airtight containers or jars.
- Refrigerate for up to 2 weeks.
Notes
Serving Suggestions:
- Spread on toast, scones, or muffins.
- Use as a filling for cakes, cupcakes, or tartlets.
- Dollop onto Greek yogurt or mix into whipped cream for a tangy dessert topping.