Description
This classic homemade lemon curd recipe yields a smooth, tangy, and sweet spread perfect for adding a burst of citrus flavor to your desserts, toast, or pastries. Made with fresh lemon juice, eggs, sugar, and butter, it is cooked gently on the stovetop until thickened to a luscious consistency.
Ingredients
Scale
Ingredients
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice (approximately 5 lemons)
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon rind
Instructions
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well blended to ensure the curd thickens evenly.
- Add wet ingredients: Stir in the fresh lemon juice and eggs, mixing thoroughly to create a uniform lemon curd base.
- Cook mixture: Place the saucepan over medium heat and continuously stir the mixture to prevent curdling and burning until it comes to a gentle boil.
- Simmer to thicken: Once boiling, reduce the heat slightly and simmer for about one minute while stirring constantly until the curd thickens to a custard-like consistency.
- Incorporate butter and rind: Remove the saucepan from heat, then add the unsalted butter and grated lemon rind. Stir until the butter is fully melted and incorporated for a creamy texture and enhanced lemon flavor.
- Cool and chill: Transfer the lemon curd to a bowl and let it cool to room temperature. Then refrigerate for at least six hours or overnight to set the curd fully before serving.
Notes
- Use fresh lemon juice for the best flavor and bright citrus notes.
- Constant stirring during cooking is essential to avoid lumps and curdled eggs.
- Store leftover lemon curd in an airtight container in the refrigerator for up to one week.
- To make a thicker curd, extend the simmering time by an additional minute or two, but be careful not to overcook.
