Description
This lemon curd is tart and sweet, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- Zest and juice of 4 large lemons (a little over ½ cup juice)
- 1 cup granulated sugar
- 5 egg yolks
- 1/2 cup unsalted butter, cut into pieces
Instructions
- In a medium bowl, combine the lemon zest and sugar. Rub together with your fingers until the sugar is fragrant and lightly tinted yellow.
- In a medium heavy-bottomed saucepan, combine the lemon sugar, lemon juice, egg yolks, and butter. Stir until well combined.
- Cook over medium-low heat, stirring constantly, until the butter is melted and the mixture thickens, about 12–15 minutes. The curd should coat the back of a spoon.
- Remove from the heat and pour the lemon curd into a jar or glass bowl.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate.
- The curd will continue to thicken as it chills.
Notes
- Lemon curd will keep in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg
Keywords: Lemon Curd, Dessert, Citrus Spread