Lemon Curd

This easy Lemon Curd recipe is smooth, creamy, and bursting with tart citrus flavour. It's simple to make with fresh lemons, sugar, & eggs.

Course Dessert, Treat

Cuisine American, Dessert, North American, Sweet

Keyword Lemon Curd

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 156kcal

Author Chrissie

Equipment

Ingredients

1 cup sugar
2 lemons zest
1/2 cup lemon juice the juice of 2-3 lemons
4 egg yolks
1 egg
4 tablespoons butter
1/8 teaspoon salt

US Customary - Metric

Instructions

Mix the sugar and the lemon zest until the sugar has the texture of wet sand and the lemon zest is fragrant. You could also pulse them a couple of seconds in a mini chopper.
Add the yolks, whole egg, lemon juice, and salt and mix well until you have a homogenous liquid.
On a double boiler, or in a saucepan over low heat, cook for about 10 minutes, mixing continuously.
Remove from heat and incorporate the butter one tablespoon at a time.
Place in a container and cover with plastic wrap, placing the wrap on the surface of the curd and pushing out as many air bubbles as you can. This will prevent your curd from getting a skin.
Chill in the fridge for a couple of hours, until the curd is completely set. Serve with scones, pancakes, waffles, in pavlova nests, as a topping for cheesecake, or however your family likes!

Notes

Storage instructions

This lemon curd keeps well in the fridge in an airtight container for up to two weeks. You can freeze it for up to a year if protected well from freezer burn.

Nutrition