Lemon Curd Recipe
How to make the perfect homemade Lemon Curd Recipe! This recipe makes a tart curd that's perfect for using as a filling or spread! Includes how-to video!
Servings 13 fl oz
Calories 133kcal
Ingredients
- 6 large egg yolks¹
- ½ cup fresh lemon juice² (120ml)
- ¾ cup granulated sugar (150g)
- ⅛ teaspoon salt
- ½ cup unsalted butter cut into 8 pieces (113g)
- 2 Tablespoons lemon zest³
Instructions
- Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
- Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
- Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
- Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.
Video
Notes
¹Ways to use leftover egg whites
Looking for a recipe for your leftover egg whites? Here are a few suggestions:- Meringue Cookies
- White Cake
- Angel Food Cake (you would need even more egg whites for this one)
How to Store
Keep in an airtight container in the refrigerator for up to two weeks.Nutrition
Serving: 1fl oz | Calories: 133kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 104mg | Sodium: 56mg | Potassium: 21mg | Sugar: 11g | Vitamin A: 350IU | Vitamin C: 10.7mg | Calcium: 20mg | Iron: 0.2mg