Homemade Lemon Curd

Course: Dessert

Cuisine: Baking

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 138kcal

Author: Gloria Duggan | Homemade & Yummy

This old-fashioned homemade lemon curd recipe turns out perfect every time. A great filling for tarts, scones and more. Try in on toast too. It's hard not to eat it by the spoonful.

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US Customary - Metric

Ingredients

3 ounces unsalted butter (room temperature)
1 cup white sugar
2 large eggs
2 egg yolks
⅔ cup lemon juice (freshly squeezed)
1 teaspoons lemon zest

Instructions

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.

Video

Notes

This recipe makes 1 ½ cups of lemon curd.

This recipe was adapted from fine Cooking.

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Nutrition

Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.