Here’s a classic Lemon Curd recipe—bright, tangy, buttery, and smooth. Perfect for spreading on toast, layering in cakes, filling tart shells, or eating by the spoonful!
🍋 Homemade Lemon Curd
Ingredients:
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1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
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Zest of 2 lemons
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3/4 cup (150 g) granulated sugar
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3 large eggs
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1/2 cup (1 stick or 113 g) unsalted butter, cut into cubes
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Pinch of salt
Instructions:
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Whisk Ingredients:
In a heatproof bowl (glass or metal), whisk together the lemon juice, zest, sugar, eggs, and a pinch of salt. -
Cook Gently:
Place the bowl over a saucepan of simmering water (double boiler setup). Whisk constantly for about 10–12 minutes, or until the mixture thickens enough to coat the back of a spoon. -
Add Butter:
Remove from heat. Stir in butter, a few cubes at a time, until fully melted and incorporated. -
Strain (Optional):
For an ultra-smooth curd, strain through a fine mesh sieve to remove zest or any cooked egg bits. -
Cool and Store:
Pour into clean jars or containers. Let cool to room temperature, then refrigerate. It will thicken further as it chills.
Shelf Life:
Keeps in the fridge for up to 2 weeks or can be frozen for 2–3 months.
Would you like variations like passion fruit curd, orange curd, or a microwave version for quicker prep?