Description
This homemade lemon curd recipe is smooth, creamy and packed with fresh lemon flavor. It’s perfect for filling cakes, cupcakes, macarons, tarts or spreading on toast and scones. This recipe makes about 1 ½ cups of lemon curd.
Ingredients
- 3 eggs - Whole eggs, at room temperature.
- 120 g (⅔ cup) granulated sugar
- 80 ml (⅓ cup) fresh lemon juice - About 2 to 3 lemons.
- 1 tbsp lemon zest
- 90 g (6 tbsp) unsalted butter - Softened
- 1 tbsp cornstarch - optional
Instructions
- Whisk the eggs, sugar, cornstarch if using, lemon juice and lemon zest in a heatproof bowl or saucepan until smooth.
- Cook over low to medium heat in a double boiler or directly in a saucepan while whisking constantly.
- Continue cooking for about 15 to 20 minutes until the lemon curd thickens and coats the back of a spoon.
- Remove from the heat and whisk in the softened butter a few pieces at a time until fully melted and smooth.
- Strain the lemon curd through a fine mesh sieve to remove the zest and any bits of cooked egg.
- Transfer to a clean jar or bowl and cover with plastic wrap directly touching the surface.
- Chill in the refrigerator until completely cooled and thickened before using.
- Use in cakes, cupcakes, macarons, tarts or enjoy by the spoonful.
Notes
Storage: Store the lemon curd in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Tips:
- Use fresh lemons: Fresh juice and zest give the best flavor.
- Whisk constantly: This keeps the texture smooth and prevents curdling.
- Cook gently: Low heat helps create a silky lemon curd.
- Strain for smoothness: A fine mesh sieve gives the creamiest texture.
- Chill before using: The curd thickens more once cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: filling, cream
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 1534
- Sugar: 152.8 g
- Sodium: 226.7 mg
- Fat: 95.6 g
- Carbohydrates: 158.1 g
- Protein: 20.1 g
- Cholesterol: 773 mg