Lemon Curd
Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd.
Ingredients
- 1½ cups sugar
- 4 large eggs
- 2 teaspoons lemon zest (from 2 lemons)
- ½ cup lemon juice (from 3 lemons)
- ⅛ teaspoon salt
- 1 stick (½ cup) unsalted butter, cut into 8 pieces
Instructions
- In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.
- Make-Ahead/Freezer-Friendly Instructions: Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 95
- Fat: 5 g
- Saturated fat: 3 g
- Carbohydrates: 13 g
- Sugar: 13 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 25 mg
- Cholesterol: 41 mg