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