How to make Lemon Curd

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cooling Time 3

Total Time 4

Servings cups

A spoon scooping lemon curd out of a glass dish.

Homemade Lemon Curd uses freshly squeezed lemon juice and lemon zest to create a perfectly tart curd that's a great addition to any recipe! Cooks up in just 30 minutes!

Ingredients

Lemon Curd

▢ 3 large eggs
▢ 4 large egg yolks save the whites for the meringue
▢ ⅔ cup freshly squeezed lemon juice
▢ 2 teaspoons lemon zest
▢ 1 cup granulated sugar
▢ 1 teaspoon cornstarch
▢ ½ cup salted butter cut into ½ inch cubes
▢ ½ teaspoon vanilla extract

Instructions

In a small saucepan, whisk together the eggs and egg yolks.
3 large eggs, 4 large egg yolks
Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
⅔ cup freshly squeezed lemon juice, 2 teaspoons lemon zest, 1 cup granulated sugar, 1 teaspoon cornstarch
Place the saucepan on the stove and cook over medium-low heat, whisking the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant-read thermometer, you want it to reach 170°F. It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled. You must whisk it constantly, even while checking the temperature. I really love this rubber spatula with a built-in thermometer!
Once the curd has thickened, remove from heat and stir in the butter until fully incorporated, then stir in the vanilla.
½ cup salted butter, ½ teaspoon vanilla extract
If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours before using as desired.

Notes

The nutritional information is an estimate per cup of curd.
You may want to make the curd the night before, as it does need time to chill before using it in any recipes.
How Do I Get The Most Juice Out Of My Lemons? Easy! Microwave the fresh lemons for 20 seconds – just until slightly warm. Then roll them on the countertop until the lemons become very soft. Afterward, use a lemon juicer, or squeezer to get the fresh lemon juice out!
Can I Sweeten The Lemon Curd Up A Bit? Of course! Feel free to sweeten the curd up to exactly your desired taste. To do so just increase the sugar!
How Is Homemade Lemon Curd Stored? Store the curd in an airtight container or jar in the fridge for up to a week. The curd could also be frozen for up to a year!
What Should I Do If The Curd Is Still Runny After Cooking It? First, be sure you cook the curd for the full 10 minutes – 15 if you’re using a double boiler. Next, turn the heat up higher but really make sure you continue to whisk it constantly. If that doesn’t do the trick, then you can add some cornstarch slurry. This is made by just combining a little cornstarch with water.
How Can I Make The Curd More Tart? If your taste buds prefer a tart curd, then you can simply add lemon zest!

Nutrition

Find it online: www.sugarandsoul.co/homemade-lemon-curd/