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Homemade Lemon Curd


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  • Author: Mary
  • Total Time: 15-20 minutes
  • Yield: About 1 ½ cups (can vary depending on the thickness) 1x
  • Diet: Vegetarian

Description

This Homemade Lemon Curd is perfectly tangy and smooth, made with fresh lemon juice and zest. It’s the ideal spread for toast, pancakes, or as a filling for cakes and pastries.


Ingredients

Scale
  • 1 cup + 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • ⅛ tsp salt
  • 1 cup fresh lemon juice (about 5 lemons)
  • 3 large eggs
  • 2 tbsp unsalted butter

 

  • 1 tsp grated lemon rind (lemon zest)

Instructions

  • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  • Stir in the fresh lemon juice, eggs, and lemon zest.
  • Cook the mixture over medium heat, constantly stirring, until it thickens and starts to bubble.
  • Once the curd has thickened, remove it from the heat and stir in the butter until it’s fully incorporated.
  • Strain the lemon curd through a fine-mesh sieve to remove any bits of egg or zest for a smooth texture.
  • Transfer the curd to a jar or container and allow it to cool.

 

  • Store in the refrigerator for up to 1-2 weeks.

Notes

  • Be sure to stir constantly to prevent the eggs from scrambling as the mixture thickens.

 

  • If you want a stronger lemon flavor, you can add a little more zest or juice, but be cautious of the acidity.
  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Category: Condiment, Dessert
  • Method: Stovetop
  • Cuisine: American