Perfect Lemon Curd
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings
Perfect Lemon Curd is smooth, thick and has a luscious lemon flavour. Use it with biscuits, pancakes/waffles or in pies and tarts. Easy to make and has the right sweet/tart balance.
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- 3 oz unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup lemon juice (freshly squeezed)
- 1 tsp lemon zest
Juice and zest lemons.
Separate yolks, and place whole eggs and yolks into a bowl.
Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
Add eggs (slowly) and beat for an additional 1-2 minutes.
Mix in lemon juice until combined.
Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
At this point increase heat to medium and cook until thickened (about 15 minutes).
DO NOT boil, and stir constantly while cooking.
Once you can leave a path along the back of the spoon, the mixture is done.
Remove from heat and stir in zest.
Place in a bowl and cover with plastic wrap.
Be sure the wrap is touching the surface of the curd to avoid "skinning" while cooling.
When cool, place in a sealed container until ready to use.
It will keep for 1-2 weeks in the fridge.
You can also freeze for later use.
This recipe makes 1 1/2 cups of lemon curd.
This recipe was adapted from fine Cooking.
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Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 12mg | Potassium: 27mg | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 5.4mg | Calcium: 10mg | Iron: 0.2mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.