Easy Lemon Curd
A creamy, tangy spread made from fresh lemons, sugar, butter, and eggs, perfect for slathering on toast or dolloping over desserts.
Ingredients
Key Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons) Use fresh juice for the best flavor.
- 2 units Zest of 2 lemons Zest the lemons carefully, avoiding the bitter white pith.
- ½ cup unsalted butter, cut into small pieces This will give the lemon curd a luscious texture.
Instructions
Preparation
- Grate the peel of the lemons carefully to collect the zest.
- In a medium-sized bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- Stir in the fresh lemon juice and zest to create the zesty flavor.
Cooking
- Transfer the mixture into a saucepan over medium heat and continuously stir for about 8–10 minutes until thickened enough to coat the back of a spoon.
- Remove from heat and whisk in the butter pieces until fully melted and incorporated.
Cooling and Storing
- Allow the lemon curd to cool slightly before transferring it to a clean jar.
- Store it in the refrigerator for up to two weeks.
Notes
For perfect lemon curd, cook on medium-low heat to avoid scrambling. Use fresh lemons for optimal flavor. Adjust sweetness by reducing sugar if desired.