Course: Breakfast, Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Chill Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 1 cup
Calories: 51kcal
Make this easy lemon curd recipe and you will never buy storebought again!
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fine mesh sieve
plastic wrap
- 1 teaspoon lemon zest
- 6 tablespoon lemon juice
- 6 tablespoon sugar
- 2 large eggs, room temp
- ¼ cup unsalted butter, cut into small cubes
Whisk together lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat (so you don't cook the eggs!), whisking constantly until thickened. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
Keep whisking until curd is smooth and thickened, and coats the back of a spoon with no movement. Remove from heat immediately.
Strain the lemon curd through a fine-mesh sieve into a bowl. If you did get any cooked egg pieces these will strain out so don't panic.
Put plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill in the fridge until cold, at least 1 hour. Store in a sealable container in the fridge and it will last for at least a week!
- Lemon curd can be frozen for up to 3 months. Once you are ready to use it, remove from the freezer and allow the curd to thaw in the fridge overnight.
Serving: 1tablespoon | Calories: 51kcal | Carbohydrates: 4.7g | Protein: 0.7g | Fat: 3.4g | Saturated Fat: 2.2g | Cholesterol: 28mg | Sodium: 9mg | Potassium: 15mg | Sugar: 4.7g | Calcium: 3mg