Homemade Lemon Curd
Homemade lemon curd is rich and buttery, light and zesty, the perfect topping for toasts and scones, or a wonderful addition to cakes, cookies, and cupcakes. Made with only 5 ingredients, this lemon curd is super simple to make and will stay fresh for 2-3 weeks.
Ingredients
- ½ cup (100 grams) granulated sugar
- 3 egg yolks
- 3 tablespoons lemon zest about 2 large lemons
- ¼ cup (60 grams) freshly squeezed lemon juice about 2-3 large lemons
- ¼ cup (57 grams) unsalted butter cold and cubed
- pinch of salt
Instructions
- In a saucepan, combine the granulated sugar and egg yolks. Whisk them together until smooth and combined. Add the lemon zest and lemon juice and whisk until combined.
- Place the pan over the stove on low-medium heat and stir constantly while it heats up. The mixture will begin to thicken and bubble. Once it begins to bubble, it should be done. If you have a thermometer, it should be about 160F.
- Remove from the heat and add the cubed butter. Stir until the butter has completely melted and the mixture is combined.
- Strain the lemon curd through a fine mesh sieve into a bowl and discard the lemon zest and egg bits.
- Cover it with cling wrap/tin foil that is placed directly onto the curd. This will prevent a film on the top of the lemon curd from forming as it cools. Leave to cool completely at room temperature, then transfer to an airtight container and store in the fridge.
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