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Easy Lemon Curd

A delightful citrus spread with a buttery, velvety texture and zesty flavor, perfect for topping pancakes, filling pastries, or as a refreshing dip for fruits.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Spread
Cuisine: American, Dessert
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Lemon Curd
  • 1 cup freshly squeezed lemon juice (about 4-6 lemons) Make sure your lemons are fresh for the brightest flavor.
  • 2 zest zest of 2 lemons
  • 1 cup granulated sugar
  • 4 large large eggs
  • ½ cup unsalted butter, cubed
  • 1 pinch pinch of salt

Method
 

Preparation
  1. Zest your lemons and then juice them to have fresh zest and juice ready.
  2. In a medium saucepan, whisk together the lemon juice, zest, sugar, and a pinch of salt.
  3. Add the eggs into the mixture and whisk until everything is combined.
Cooking
  1. Place the saucepan over medium heat and stir continuously to prevent the eggs from scrambling. Cook for about 8-10 minutes until the mixture thickens.
  2. Once thickened remove from heat and whisk in the cubed butter until fully melted and combined.
  3. If desired, strain the mixture through a fine-mesh sieve into a clean bowl to remove zest or cooked egg bits.
Cooling and Storing
  1. Allow the lemon curd to cool at room temperature before transferring it to a jar or airtight container. Refrigerate for up to 2 weeks.
  2. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator overnight.

Notes

For unique flavor, consider using lime or orange. Avoid letting the mixture boil to prevent curdling the eggs. Store in the refrigerator and use within 2 weeks for best taste.