Homemade Lemon Curd Recipe, How To Make Lemon Curd Easy
Servings: 1 +1/2 cups
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Perfect Lemon Curd is a delicious, easy, and simple homemade recipe. It's prepared using only 5 ingredients in 10 minutes. It tastes much better than the shop brought. This best lemon curd uses for topping, filling, stuffing and even as a dipping sauce. Check how to make homemade lemon curd easy.
Ingredients
- 3 large eggs whole
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice from about 3-4 lemons
- 1 tablespoon lemon zest
- 1/2 cup 115 grams or 1 stick or 4 oz unsalted butter, cubed
- pinch of salt
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Instructions
- For lemon curd, take a medium sized saucepan, whisk together eggs, and sugar, till well mixed.
- To the saucepan, also add the lemon juice and zest. Whisk them very well till well combined.
- On medium-low heat, keep the saucepan. Cook the mixture whisking continuously with a wire whisk so that it heats evenly and does not clump.
- Cook for about 8 -10 minutes or till the spoon's back gets coated without running down.
- Remove the pan from the heat. Add butter, one cube at a time, whisking until it completely melts and incorporated before adding the next.
- Take a heat-proof jar or container and strain the curd through a fine mesh strainer while whisking over it to pass through. It will filter and drain the solid like eggs and zest bits.
- Press a plastic wrap against the surface of the curd to avoid a skin forming.
- Let the lemon curd cool down for 20 - 30 minutes or come to room temperature. As it cools the curd thickening continues.
- Transfer the easy homemade lemon curd to serving jars. Refrigerate for at least 2 hours or until set.
Notes
- it's better to use fresh lemon juice than the bottled lemon juice
- salted butter can be used instead of unsalted butter, only omit salt
- for thicker lemon curd replace one whole egg with two egg yolks
- to confirm that the lemon curd is ready, the curd should have thick consistency or the spoon's back should get coated without running down
- the lemon curd thickens as it cools and should be stored in the fridge
- for longer storage the curds can be stored in freezer for nearly 6 months
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