Lemon Curd
Silky smooth, sweet-tart lemon curd is a dream of a dessert sauce. You can easily make homemade lemon curd with just four simple ingredients, and it's the perfect addition to cakes, tarts, and more!
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup fresh lemon juice, from 2-3 lemons. Note: I do not like Meyer lemons for this recipe; I do not find them to be tart enough
- 4 tablespoons unsalted butter
- 1 tablespoon finely shredded lemon zest
Instructions
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
- Cook, stirring constantly to prevent from curdling, until the mixture becomes thick, about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
- The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to 2 weeks.
Nutrition
Calories: 121kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 22mgPotassium: 31mgFiber: 0.02gSugar: 15gVitamin A: 221IUVitamin C: 3mgCalcium: 10mgIron: 0.3mg
Did you make this recipe?Let me know in the comments how it went!