Ingredients for The Best Lemon Curd
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How to Make The Best Lemon Curd
- Zest and juice 2 lemons. Reserve the zest of one lemon for later.
- In a medium bowl, whisk together 1 cup granulated sugar and 4 large eggs until pale and fluffy.
- Gradually whisk in the lemon juice (approximately 1 cup; you may have slightly more or less depending on the lemons).
- Pour the lemon mixture into a heavy-bottomed saucepan over medium-low heat. Stir constantly with a whisk or spatula.
- Reduce heat to low and continue to stir until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). This is the point where it's thick enough to hold its shape; a good trick is to do the finger-test: press your finger into the curd and if it leaves a noticeable trace and slowly closes, then you're done.
- Remove from heat. Gradually whisk in 1/2 cup (1 stick) unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Stir in the reserved lemon zest.
- Strain the curd through a fine-mesh sieve (optional, but recommended for extra smooth texture).
- Pour into a clean jar or container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours before serving. Enjoy as filling for tarts or cakes, frosting for cupcakes, or with scones, biscuits, or even just a spoon!
- Variations: Substitute lime or orange juice and zest for a delightful twist!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1205g
Fat
469g
Carbs
115g
