Lemon Curd
This easy lip-smacking good homemade Lemon Curd takes less than 15 minutes to make. Tart, sweet, and refreshing, it’s the perfect condiment for breakfast pancakes and scones, or use it as filling for cakes and other baked goods, just to name a few.
Servings: 24 tablespoons
Ingredients
- 1 tablespoon lemon zest from about 2 lemons, 4 g
- 1 cup granulated sugar 184 g
- ½ cup lemon juice from about 2 - 3 lemons, 124 g
- 3 large eggs
- 2 oz unsalted butter cubed, 57 g
- A pinch of kosher salt
- A splash of pure vanilla extract
Instructions
- Whisk together lemon zest and sugar in a small saucepan to release the lemon essential oil.
- Add eggs, lemon juice, and place saucepan over medium low heat, stirring until the mixture is thoroughly combined. Add the cubed butter and a pinch of salt.
- Continue cooking and stirring constantly until the curd thickens, this will take about 6 -7 minutes.
- Remove pan from heat and strain through a fine mesh sieve for a smoother texture. Add a splash of vanilla extract and stir to combine.
- Allow lemon curd to cool completely and keep refrigerated.
Video
Notes
- Salted butter can be used instead of unsalted butter, but omit the salt called for in the recipe.
- Make sure to use fresh squeezed lemon juice for the best flavor.
- This recipe yields about 1 ½ cup of lemon curd.
Nutrition
Serving: 22g | Calories: 59kcal
