Lemon Curd
A simple yet luxurious homemade lemon curd with a perfect balance of tartness and sweetness, perfect for spreading on scones or enjoying on its own.
Ingredients
Main Ingredients
- 4 large lemons (juiced and zested) Ensure they are at room temperature for optimal juicing.
- 1 cup granulated sugar Feel free to use organic sugar for a more natural taste.
- 4 large eggs Room temperature eggs mix more evenly and give a creamier texture.
- 1/2 cup unsalted butter (cubed but soft) Quality butter makes all the difference; European-style butter is recommended for a richer flavor.
- 1 pinch salt This enhances the overall taste and balances the sweetness.
Instructions
Preparation
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, eggs, and a pinch of salt to combine well.
- Place the saucepan over medium heat, stirring constantly for about 10-15 minutes until the mixture thickens and coats the back of a spoon.
- Once thickened, remove from heat and strain the mixture through a fine-mesh sieve into a bowl to eliminate lumps.
- Stir in the cubed butter, one piece at a time, until fully melted and incorporated.
- Allow the lemon curd to cool, then transfer it to an airtight container and refrigerate until ready to use.
Notes
Store in the refrigerator for up to two weeks, or freeze for up to three months. Can be prepared a few days in advance for better flavor.