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Homemade Lemon Curd

Homemade Lemon Curd
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Homemade Lemon Curd is a bright, creamy, and tangy spread made from fresh lemons, sugar, egg yolks, butter, and a pinch of salt. Perfect for spreading on toast, scones, or as a filling and topping for baked goods and desserts, this easy-to-make recipe delivers an authentic fresh lemon flavor and smooth silky texture without preservatives or artificial flavors.

Ingredients

Scale

Main Ingredients

  • 4 large fresh lemons (zested and juiced, seeds removed)
  • 1 cup (200g) granulated sugar
  • 4 large egg yolks
  • 6 tablespoons (85g) unsalted butter
  • 1/4 teaspoon salt

Instructions

  1. Prepare Your Ingredients: Gather fresh lemons, sugar, egg yolks, butter, and a pinch of salt. Zest and juice the lemons, making sure to remove any seeds from the juice. This preparation sets the stage for a smooth and flavorful curd.
  2. Combine Lemon Juice, Sugar, and Eggs: In a heatproof bowl, whisk together the lemon juice, sugar, and egg yolks until smooth and slightly frothy. This mixture forms the base and must be well combined to ensure even cooking.
  3. Cook Over Gentle Heat: Place the bowl over a pot of simmering water (double boiler setup) and stir continuously. Cook gently until the mixture thickens and coats the back of a spoon—usually about 10-15 minutes. Patience here ensures a silky, lump-free curd.
  4. Add Butter and Salt: Remove the curd from heat and whisk in the butter and salt until fully incorporated. This enriches the curd, giving it that luxurious creamy texture everyone loves.
  5. Cool and Store: Transfer the curd to a sterilized jar and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until set, usually a few hours or overnight.

Notes

  • Use fresh lemons for maximum flavor impact.
  • Stir constantly during cooking to prevent curdling or sticking.
  • Temper the eggs by gradually whisking in lemon juice to avoid scrambling.
  • Keep heat low and avoid boiling to maintain smooth texture.
  • Cover curd with plastic wrap in direct contact to prevent skin formation during cooling.
  • Homemade lemon curd keeps refrigerated in an airtight container for up to two weeks.
  • It freezes well for up to three months; thaw overnight in the refrigerator before use.
  • Reheat gently just until spreadable; avoid overheating to maintain texture and flavor.

Nutrition

Keywords: lemon curd, homemade lemon curd, citrus spread, creamy lemon curd, tangy lemon curd, lemon dessert topping, lemon preserve

Find it online: https://ninagourmet.com/homemade-lemon-curd/