Homemade Lemon Curd
by Le ParfaitFresh lemons, eggs, sugar, and butter come together in this smooth, vibrant homemade lemon curd. Keep a jar in the refrigerator for spreading on toast and scones, swirling into yogurt, or adding a bright finish to your favorite desserts.
Homemade Lemon Curd
Le Parfait
Rated 5.0 stars by 1 users
Category
Condiments
Cuisine
British
Servings
1 1/2 cups
Bright, silky, and perfectly sweet-tart, this homemade lemon curd turns a handful of simple ingredients into a sunny spread for toast, scones, desserts, and more.
Ingredients
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3 large eggs
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¾ cup (150 g) granulated sugar
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½ cup (120 ml) fresh lemon juice, about 3–4 lemons
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1 tablespoon finely grated lemon zest
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6 tablespoons (85 g) unsalted butter, cut into small pieces
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Pinch of salt
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Equipment
Directions
In a medium saucepan, whisk together the eggs and sugar until smooth. Add the lemon juice, lemon zest, and salt and whisk to combine.
Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–12 minutes. Do not allow the mixture to boil.
Remove from the heat and add the butter a few pieces at a time, whisking until completely melted and the curd is smooth and glossy.
For an especially smooth lemon curd, pour it through a fine-mesh strainer to remove the zest and any small bits of cooked egg.
Transfer the lemon curd to a clean Le Parfait jar. Let it cool slightly, then cover and refrigerate until completely chilled. The curd will continue to thicken as it cools.
Recipe Note
Storage: Store lemon curd in a covered jar in the refrigerator for up to 1 week.
Keep refrigerated: This recipe is intended for refrigerator storage and is not a canning recipe. Do not store the finished lemon curd at room temperature.
Texture: The curd will continue to thicken as it cools. For an extra-smooth finish, strain it through a fine-mesh sieve before transferring it to your jar.
Serving ideas: Enjoy it with toast or scones, swirl it into yogurt, spoon it over pancakes, or use it as a filling for cakes, tarts, and other desserts.