Zesty Homemade Lemon Curd Recipe: Easy & Delicious Dessert

Name: Zesty Homemade Lemon Curd Recipe: Easy & Delicious Dessert
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: European
Ingredients: 2 units Large Lemons (for zest and juice); 1/2 cup Granulated Sugar; 2 units Large Eggs; 2 units Large Egg Yolks; 1/2 cup Unsalted Butter (1 stick, cut into cubes)

Learn how to make vibrant and tangy homemade lemon curd. This easy recipe results in a smooth, rich, and zesty spread perfect for cakes, tarts, scones, or enjoying by the spoonful. Made with fresh lemons, eggs, sugar, and butter, it's a delightful treat for any occasion.

#Lemon Curd

#Dessert

#Baking

#Sweet

#Citrus

#Homemade

#Easy Recipe

#Mochi

Fresh Lemons Ready for Zest & Juice

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

250

Calories

Protein

30g

Carbs

15g

Fat

Lemon Curd Cooking in a Double Boiler

Ingredients

Large Lemons
(for zest and juice)
2 units
Granulated Sugar
1 cup

Large Eggs
2 units
Large Egg Yolks
2 units
Unsalted Butter
(1 stick, cut into cubes)
1 cup

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Straining the Silky Smooth Curd

Instructions

0/4 completed

1
Zest the lemons and then juice them. In a medium heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, whole eggs, and egg yolks until well combined.
Preview
5m
Preview
Zest the lemons and then juice them. In a medium heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, whole eggs, and egg yolks until well combined.
5m
Ensure no white pith from the lemon zest to avoid bitterness.
2
Place the bowl over a saucepan with about an inch of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly for 8-10 minutes, until the mixture thickens significantly and coats the back of a spoon.
Preview
10m
Preview
Place the bowl over a saucepan with about an inch of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly for 8-10 minutes, until the mixture thickens significantly and coats the back of a spoon.
10m
Maintain a gentle simmer, not a rolling boil, to prevent scrambling the eggs.

3
Remove the bowl from the heat. Add the cold, cubed unsalted butter, stirring until it's completely melted and incorporated, making the curd smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg particles.
Preview
5m
Preview
Remove the bowl from the heat. Add the cold, cubed unsalted butter, stirring until it's completely melted and incorporated, making the curd smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg particles.
5m
Straining ensures a silky smooth texture for your curd.
4
Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set. Store in an airtight container in the refrigerator for up to 1 week.
Preview
2m
Preview
Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set. Store in an airtight container in the refrigerator for up to 1 week.
2m
Chilling helps the curd thicken further and enhances its flavor.