Description
This homemade lemon curd is silky, smooth, and bursting with bright citrus flavor. Perfectly balanced between sweet and tart, it’s a versatile staple for filling cakes, cookies, or spreading on your favorite breakfast treats.
Ingredients
Scale
1/2 cup (113g) unsalted butter, cold
3/4 cup (150g) granulated sugar
1 1/2 tablespoons lemon zest (the zest of ~2 small lemons)
6 large egg yolks, room temperature
pinch of fine kosher salt
1/2 cup (120g) fresh lemon juice
Instructions
- Cut the butter into small cubes and place in a heat-safe bowl. Set a fine mesh strainer over the bowl and set aside.
- In a heavy-bottomed saucepan, combine the granulated sugar and lemon zest. Massage the zest into the sugar until fragrant.
- Add the egg yolks and salt, then whisk until smooth and fully combined.
- Slowly pour in the lemon juice, whisking continuously until fully incorporated.
- Place the saucepan on the stove over low to medium heat. Cook, whisking constantly, until the mixture reaches 170°F on a digital instant-read thermometer or candy thermometer, about 8–10 minutes. The mixture may bubble slightly around the edges but should not come to a boil. It should be thick enough to coat the back of a spoon, and a finger swipe will create a clean line.
- Remove from the heat and immediately pour through the fine mesh strainer into the bowl of butter. Use a rubber spatula to press the mixture through the strainer, then stir until the butter is fully melted and the curd is smooth and glossy.
- Let the lemon curd cool slightly, until no longer hot to the touch, then press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for 2–3 hours, or until fully set. Transfer to an airtight container or jar and store in the refrigerator for up to 7 days.
- Prep Time: 40 minutes
- Chill: 3 hours
- Cook Time: 10 minutes
- Category: No Bake Desserts