Ingredients
4 large egg yolks
2 whole large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (optional but recommended)
6 tablespoons unsalted butter, cut into small cubes
A pinch of salt
Instructions
- Prepare your tools: Have a medium heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula ready.
- Whisk the eggs and sugar: In the saucepan, combine the egg yolks, whole eggs, and sugar. Whisk until blended and slightly thickened.
- Add lemon juice, zest, and salt: Slowly whisk in lemon juice, zest, and salt until fully combined.
- Cook low and slow: Place saucepan over low to medium-low heat. Stir constantly with a spatula, scraping the bottom and sides. Cook 8–12 minutes, until the curd thickens and coats the back of a spoon.
- Strain: Remove from heat and pour through a fine mesh strainer into a clean bowl to remove any bits of egg or zest.
- Stir in butter: Add butter cubes to the warm curd and stir until melted and smooth.
- Cool and store: Press plastic wrap directly onto the surface of the curd. Let cool before refrigerating.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Cook on low heat to prevent curdling.
- Lemon curd can be stored in the fridge for 1–2 weeks or frozen for up to 3 months.
- For variations, try using lime, orange, or grapefruit juice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Spread
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 13g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
