Description
A vibrant and tangy custard that brings sunshine to your kitchen, perfect for spreading or using as a filling.
Ingredients
Scale
- 4 large egg yolks
- 2 whole large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest (optional)
- 6 tablespoons unsalted butter, at room temperature
- A pinch of salt
Instructions
- Gather your tools: heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula.
- In a saucepan, whisk together egg yolks, whole eggs, and granulated sugar until blended and frothy.
- Slowly whisk in lemon juice, optional lemon zest, and salt until combined.
- Place the saucepan over low to medium-low heat, stirring constantly for 8 to 12 minutes until thickened to coat the back of a spoon.
- Remove from heat and strain the curd into a bowl to remove any cooked bits.
- Stir in butter until melted and fully incorporated.
- Cover the curd with plastic wrap directly on its surface and let cool before refrigerating.
Notes
Store lemon curd in an airtight container in the fridge for up to two weeks. It can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 22g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 120mg