The Best Lemon Curd
Bright, tangy, and irresistibly creamy, *The Best Lemon Curd* is a homemade delight that will elevate your desserts and breakfasts alike. Made with fresh lemons for an intense citrus flavor, this luxurious recipe combines zesty lemon juice, fragrant zest, velvety butter, and just the right amount of sweetness. Prepared in a simple double boiler method, it comes together in just 20 minutes, ensuring a silky-smooth texture that’s perfect as a filling for tarts, a spread for scones, or a topping for yogurt and pancakes. Strained to perfection and chilled to set, this lemon curd recipe is a foolproof favorite that’s as versatile as it is delicious. Perfect for citrus lovers and home bakers looking to master this classic, make-ahead treat!
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Recipe Information
Ingredients
- 4 whole Fresh lemons (zested and juiced)
- 200 grams Granulated sugar
- 4 whole Large eggs
- 115 grams Unsalted butter (cut into cubes)
- 1 pinch Salt
Instructions
Wash the lemons thoroughly. Using a microplane or fine grater, zest the lemons until you have about 2 tablespoons of zest. Cut the lemons in half and juice them to yield 120 milliliters (1/2 cup) of fresh lemon juice.
In a medium heatproof bowl, whisk together the granulated sugar, eggs, and salt. Add the lemon juice and zest, whisking until fully incorporated.
Place the bowl over a saucepan with simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water.
Cook the lemon mixture, whisking constantly, until it thickens and can coat the back of a spoon. This typically takes about 8–10 minutes. Use a thermometer if available, and cook until the mixture reaches 170°F (77°C).
Remove the bowl from the heat and immediately whisk in the unsalted butter cubes, a few pieces at a time, until smooth and glossy.
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or curdled egg bits, ensuring a silky texture.
Allow the lemon curd to cool to room temperature, then transfer it to an airtight container. Refrigerate for at least 2 hours to fully set.
Serve as a filling, spread, or topping, and enjoy! The lemon curd will keep in the fridge for up to 1 week.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 206.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
