Ingredients
- Zest from 1 lemon
- 3/4 cup fresh lemon juice (from 4–6 lemons)
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup butter, cut into pieces
Instructions
- Fill a small saucepan with 1 inch of water and bring to a simmer over medium heat.
- In a heatproof glass bowl (large enough to sit over the saucepan without touching the water), whisk together lemon zest, lemon juice, sugar, and eggs until well combined.
- Place the bowl over the simmering water, whisking constantly, and cook until the mixture thickens enough to coat the back of a spoon. This may take 10–30 minutes.
- Once thickened, add butter pieces one at a time, whisking until melted before adding the next piece. Continue until all butter is incorporated.
- Transfer lemon curd to a glass jar or airtight container. Refrigerate until completely cool before serving.
Notes
- For smoother curd, strain the mixture through a fine-mesh sieve before adding the butter.
- Use room-temperature eggs for easier incorporation and smoother texture.
- Lemon curd will thicken further as it cools.
- Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Double Boiler
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 103 kcal
- Sugar: 11 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 55 mg
