Imagine spreading pure liquid sunshine across your morning toast or transforming an ordinary dessert into a tangy, luxurious masterpiece. Our Homemade Lemon Curd recipe is not just a condiment – it's a culinary revelation that will transport your taste buds to a world of bright, silky, and utterly irresistible flavors. Whether you're a seasoned baker or a kitchen novice, this simple yet sophisticated British classic will have you feeling like a gourmet chef in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 1 jar
Ingredients
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- 1 tablespoon lemon zest
Instructions
- Wash and zest the lemons, ensuring you carefully remove only the yellow outer layer without including the bitter white pith. Juice the lemons to obtain fresh lemon juice.
- In a medium heatproof bowl, whisk together sugar and eggs until smooth and well combined. The mixture should look pale and slightly frothy.
- Add fresh lemon juice and lemon zest to the egg-sugar mixture, whisking thoroughly to incorporate all ingredients evenly.
- Create a double boiler by placing the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water directly.
- Continuously whisk the mixture over gentle heat, stirring constantly to prevent eggs from scrambling and ensure smooth consistency.
- Gradually add cubed unsalted butter, stirring until each piece melts completely before adding the next.
- Cook the mixture for approximately 10-15 minutes, whisking constantly, until it thickens enough to coat the back of a spoon. The curd should reach a temperature of about 170°F (76°C).
- Remove from heat and continue whisking for an additional minute to ensure smoothness.
- Strain the lemon curd through a fine-mesh sieve to remove any potential egg bits or zest, creating a silky texture.
- Transfer the hot lemon curd into a clean, sterilized glass jar. Press plastic wrap directly onto the surface to prevent skin formation.
- Allow the lemon curd to cool completely at room temperature, then refrigerate. It will continue to thicken as it chills.
- Store in the refrigerator for up to 1-2 weeks. Serve chilled as a spread, filling, or dessert topping.
Tips
- Use fresh, room-temperature lemons for maximum juice and zest flavor.
- Always use a double boiler method to prevent egg scrambling and ensure smooth texture.
- Whisk constantly to maintain even heat distribution and prevent burning.
- Use a digital thermometer to hit the perfect 170°F (76°C) for ideal consistency.
- Strain the curd for an ultra-smooth, professional-looking result.
- Store in a clean, sterilized jar to maximize refrigeration life.
- For extra richness, use high-quality unsalted butter.
- If the curd seems too thin, it will thicken significantly when chilled.
- Experiment with adding a pinch of salt or vanilla for depth of flavor.
- Use within 1-2 weeks for optimal taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 190mg
