How to Make Lemon Curd
This lemon curd is smooth and velvety in texture and packs a tangy punch! It has only 5 simple ingredients and takes little effort to create an extra special topping or filling for desserts, like cakes, tarts, cookies, scones and pies.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: Approx. 1 cup
- Category: Sauce
- Method: Cooking
- Cuisine: British
Ingredients
Units
Scale
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (approx. 2 lemons)
- 1 Tablespoon grated lemon rind
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cubed
Instructions
- In a heatproof bowl add egg yolks, sugar, lemon juice, lemon rind and salt, whisk to combine.
- Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Cook, whisking continuously until the mixture thickens, approx. 8 minutes. A good trick to see if your lemon curd is thick enough is to dip a wooden spoon in the curd and see if it coats the spoon (see image above).
- Once the mixture is thick, remove it from the heat and stir the butter in; one or two cubes at a time until smooth and well incorporated.
- Use a fine sieve to strain the curd to remove any unwanted lemon rind.
- Pour the lemon curd into a glass jar or airtight container. Place a piece of plastic wrap directly on the surface and refrigerate until completely cooled and the lemon curd is thick enough to mound on a spoon (approx. 2-3 hours).
Notes
The lemon curd will thicken as it cools.
Homemade lemon curd will last 2 weeks stored in the refrigerator or 2 months in the freezer.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 72
- Sugar: 6.4g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.6g
- Fiber: 0
- Protein: 0.8g
- Cholesterol: 63mg
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