Easy Lemon Curd
This creamy and tangy lemon curd is a quick and delicious spread perfect for toast, desserts, and much more.
Ingredients
Main Ingredients
- 2 large large eggs
- 2 large large egg yolks
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2-3 lemons) Fresh lemons preferred over bottled juice
- Zest of 2 lemons Use fresh zest for best flavor
- ⅓ cup unsalted butter, cut into small pieces
Instructions
Preparation
- In a medium-sized saucepan, whisk together the eggs, egg yolks, and granulated sugar until fully blended and slightly frothy.
- Stir in the fresh lemon juice and lemon zest, mixing well to combine all the ingredients.
- Place the saucepan over medium-low heat and constantly stir the mixture with a wooden spoon or a silicone spatula, making sure to scrape the bottom of the pan to prevent sticking.
- Continue cooking the mixture until it thickens and coats the back of the spoon, which should take about 8-10 minutes.
- Once thickened, remove the saucepan from the heat and stir in the butter pieces until fully melted and smooth.
- Allow the lemon curd to cool down at room temperature before transferring it to a clean jar or airtight container.
Notes
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months. Thaw in the refrigerator overnight.