Classic Lemon Curd
This recipe for an easy, yet Classic Lemon Curd is perfectly tart, smooth and oh so creamy.
Servings: 12 servings
Calories: 1836kcal
Ingredients
- 1 cup granulated sugar
- 1/2 cup lemon juice freshly squeezed is highly recommended
- 4 large egg yolks
- 1 Tbsp finely grated lemon zest
- 1/2 cup salted butter cut into 1 Tbsp sized pieces
Instructions
- Add 1-2" of water to the bottom of a medium saucepan. Bring water to a boil, then reduce heat to low and keep water simmering.
- Place a glass (and heat-proof) bowl on top of the saucepan, so the bottom isn't touching the water.
- To the glass bowl, add sugar, lemon juice, egg yolks, and lemon zest. Whisk to combine well.
- Continue cooking, and whisking nearly constantly for about 8-10 minutes. Curd should be thickening.
- If your lemon curd isn't thickening at all, increase the heat to medium low and continue whisking and cooking.
- Remove pan from heat, then add butter and whisk to melt completely.
- Transfer lemon curd to a large bowl, or smaller containers. Place a piece of plastic wrap directly on top of the curd, pressing very gently so the entire top surface is covered. This prevents a "skin" from forming on the curd.
- Let curd come to room temperature, then place in the refrigerator for at least 1-2 hours. Once cooled, the plastic wrap can be removed.
- Curd will thicken more as it cools and chills.
- Lemon curd will keep in the refrigerator for 1-2 weeks, or can be frozen for up to 3 months.
Notes
- Recipe makes approximately 1 1/2 cups, which I've estimated should serve about 12 (with the serving being about 2 Tbsp).
- Unsalted butter could be used, just add about 1/4 tsp of fine kosher salt.
Nutrition
Calories: 1836kcal | Carbohydrates: 212g | Protein: 12g | Fat: 110g | Saturated Fat: 65g | Trans Fat: 4g | Cholesterol: 982mg | Sodium: 847mg | Potassium: 241mg | Fiber: 1g | Sugar: 203g | Vitamin A: 3827IU | Vitamin C: 55mg | Calcium: 132mg | Iron: 2mg