Lemon Curd

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This easy Lemon Curd is silky smooth and full of tart lemon flavor! It's made on the stovetop with just 5 simple ingredients. This quick and easy recipe comes together in just 10 minutes. It's delicious on everything from scones to pound cake and much more!

Prep Time5

Cook Time10

Cooling Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 76kcal

Author: Natalie

Equipment

Mixing bowls

Ingredients

⅔ cup granulated sugar
2 tablespoons lemon zest from about 2 medium to large lemons
3 large eggs
1 pinch salt
½ cup lemon juice from about 3 medium or 2 large lemons
4 tablespoons unsalted butter room temperature, sliced into 4 pieces

US Customary - Metric

Instructions

Cut the butter into four pieces. Place the butter in a medium heat proof glass mixing bowl. Place a large fine sesh sieve over the bowl. Set aside.
Add the sugar and lemon zest to a medium pot. Use your fingertips to rub the zest into the sugar.
Pour the lemon juice, pinch of salt and eggs into the sugar and whisk to combine. Try to break up the egg whites while you whisk. Set pot over low heat.
Stir constantly with a silicone whisk while the curd cooks and until the curd thickens. Cook for about 10 minutes or until the curd registers 160 to 170 F on an instant read thermometer. You can also check for doneness using the spoon method. Dip a wooden spoon into the curd and run your finger across the back of the spoon to make a line. If the line stays clear, the curd is ready.
Remove pot from heat. Pour the curd through the sieve into the butter. Use a spatula to help press the curd throught the sieve. Set sieve aside then stir curd til the butter has melted completely. Pour the curd into an airtight container. Allow to cool til room temperature before covering the container. Set in the fridge to chill til you're ready to use it.

Notes

Lemons: You'll need around 3 medium or 2 large lemons. The exact number of lemons you'll need will vary due to the size of your lemons. Use fresh squeezed lemon juice. Don't use bottled lemon juice. Wash lemons before zesting. If possible, use organic lemons.

Butter: Use room temperature unsalted butter. Room temperature butter is easier and quicker to stir into the curd.

Equipment: Use a non-reactive saucepan such as stainless steel or copper. Reactive pans such as aluminum will react with the acid in the recipe which changes taste of the curd. I also recommend using a silicone whisk, wooden spoon, an instant read thermometer, spatula, heatproof glass bowl, and a fine mesh sieve.

Stir constantly: Stir mixture constantly while cooking. This prevents the eggs from curdling.

Checking when curd is finished cooking: Take curd off the heat once it reaches 160-170 degrees F on an instant read thermometer. If you don't have an instant read thermometer, you can use the spoon test. When you notice the curd thickening, dip a wooden spoon in. Run your finger across the back of the spoon to make a clear line.If the curd is too thin, it'll run and disrupt the line. If the curd is ready, it will be thick enough so that the line will remain clear.

Storage: Store lemon curd in an airtight container in the refrigerator for 1 week or up to 10 days. You can freeze lemon curd in a freezer-safe container for up to 3 months. Allow to thaw then enjoy cold.

Nutrition