Homemade Lemon Curd

This Homemade Lemon Curd is fresh, sweet, velvety smooth, and has just the right amount of pucker. It’s far superior to store-bought versions and surprisingly very easy to make, requiring only a few ingredients and no fancy equipment. This lemon curd is excellent spread on toast, swirled into plain yogurt, layered in parfaits, mixed with overnight oats, and so much more!

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 10 Servings

Calories: 188 kcal per serving

Ingredients

½ cup - fresh lemon juice
1 cup - sugar
2 tablespoons - lemon zest
4 - egg yolks
1 - whole egg
8 tablespoons - butter
Pinch - sea salt

Instructions

Put a couple inches of water in a pot and bring the water to a boil, then reduce the heat to a simmer.
Place a heatproof glass bowl over the pot, making a double boiler.
In the same glass bowl, whisk together the lemon juice, sugar, salt, lemon zest, egg yolks, and whole egg.
Cook the curd mixture for 10-15 minutes, stirring constantly, until it coats the back of a spoon.
Remove from the heat and whisk in the butter for about a minute, or until it’s fully emulsified. (If it’s not fully emulsified, it may cause the curd to be grainy.)
If the eggs have curdled at all, you can pour the curd through a fine mesh strainer to get it smooth, but this may remove the lemon zest as well.
Place the finished curd in a jar or container and cover with a lid. Chill in the fridge until it’s cold and set. This recipe makes between 1 and 1 1/2 cups of curd.
Enjoy with yogurt, toast, or even as a topping for vanilla ice cream.

Nutrition