Lemon Curd
Lemon Curd is a zesty homemade treat made with lemons, butter, sugar, and eggs. Perfect for scones, desserts, or pancakes, it’s way better than store-bought!
Servings: 16 servings
Cost: $4.87
Equipment
- Candy Thermometer see note 1
- Hand mixer or stand mixer
Ingredients
Lemon Curd
- 1-1/2 cups granulated sugar
- 4 large lemons
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 4 large eggs at room temperature, see note 2
- 1/8 teaspoon salt
Instructions
- Pull out eggs and butter to get to room temperature. Use a zester to get 3 tablespoons zest of just the very outer yellow part of the lemon (avoid the white pith below—it is very bitter!), then juice lemons with a citrus juicer to get 1/2 cup juice.
- Combine the sugar and lemon zest in a food processor. Pulse 15–20 times or until zest is broken down and incorporated in sugar. Pour into a large bowl or a bowl attached to a stand mixer.
- Add in the room temperature (not softened or melted!) butter, and using a hand mixer, (or the whisk attachment for a stand mixer), beat until light and creamy, about 2–4 minutes. Scrape sides of the bowl as needed.
- Beat in the eggs, one at a time, mixing just briefly to incorporate each egg. Finally, add the salt and 1/2 cup freshly squeezed lemon juice. Mix briefly just to combine.
- Pour the mixture into a medium saucepan and place over low heat. Stir constantly with a rubber spatula for about 10–15 minutes or until nicely thickened. The curd should reach 170°F on a candy thermometer. (If it doesn’t reach this heat, it won’t properly set up—see note 3.) Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container/bowl.
- Cover container with plastic wrap so the plastic wrap is touching the top of the lemon curd and store in the fridge for at least an hour and preferably 8 hours before serving.
Video
Notes
Note 1: Remove all the guesswork from your Lemon Curd with a candy thermometer! Here is the candy thermometer I use and highly recommend.
Note 2: It’s really important the butter, lemon juice, and eggs are all at the same room temperature. Otherwise, the butter won’t properly cream with the sugar. And the mixture can turn grainy/curdled-looking if cold eggs get added to room temperature butter.
Note 3: While the curd is hot, it should be thick enough to coat the back of a spoon. (Quick test: Lift the spoon and immediately trace a line across the back of the spoon with your fingertip. We’re looking for the line to retain a clear track.) While it does thicken more as it cools, it should be quite thick (like a pourable pudding) before removing from the heat. When it’s chilled, it should thicken up to a snack pudding cup consistency.
Nutrition Note: Nutrition information is for a 2-tablespoon sized serving.
Storage: Store leftover lemon curd in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 37mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 0.4mg