Lemon Curd

A small-batch, bright lemon curd recipe that is easy to make and perfect for pairing with various pastries or enjoying on toast.

Prep Time 10

Cook Time 10

Total Time 20

Course Condiment, Dessert

Cuisine American, French

Servings jar

Calories 100 kcal

1 cup sugar Helps with balance and gives the curd a clean sweetness.
1/2 cup lemon juice The bright voice of the curd and sets the overall flavor.
1 tablespoon lemon zest Adds aromatic oil and a fresh citrus snap.
4 large eggs Provide structure and a silky texture when cooked gently.
1/2 cup unsalted butter, cut into pieces Adds richness without overpowering the citrus.

In a medium saucepan, whisk together sugar, lemon juice, lemon zest, and eggs until smooth. Make sure the sugar dissolves a little before heating.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
Remove from heat and stir in butter until melted and smooth.
Strain through a fine-mesh sieve into a bowl to leave any bits of zest or cooked egg behind.
Let cool at room temperature, then cover and chill to set.

Store in a fridge to maintain freshness and let flavors meld. A small pinch of salt at the end enhances the lemon flavor.

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 10mgSugar: 10g

Keyword Citrus Spread, Custard, Lemon Curd

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