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Easy Lemon Curd
Yield: 12 ounces
Easy lemon curd is bright and full of lemon flavor. Sweet and tart, smooth and creamy, this lemon curd works perfectly as a cake or cupcake filling, a topping for dessert, or a delicious component in other lemon desserts.
Ingredients
- 5 egg yolks
- 1 cup granulated sugar
- ½ cup lemon juice freshly squeezed
- 1 tsp lemon zest
- ½ cup unsalted butter cold and cubed
Instructions
- Add egg yolks, granulated sugar, and lemon juice to a medium saucepan. Whisk until combined.
- Place over low heat on the stovetop. Cook the mixture, stirring occasionally for approximately 10 to 15 minutes until the mixture thickens.
- Once the mixture thickens, add in lemon zest and stir until combined.
- Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
- Pour the lemon curd through a fine mesh strainer into a heat-proof container to remove any lumps.
- Cool the lemon curd to room temperature and transfer to the refrigerator to chill for at least 2 hours. The lemon curd will continue to thicken as it cools. To prevent a "skin" from forming on the lemon curd, you can place a piece of plastic wrap directly on top of the lemon curd.
Notes
Easy lemon curd can be stored in an airtight container in the refrigerator for up to one week.
Use the lemon curd as a cake filling, cupcake filling, cheesecake or pound cake topping, or however you would like!
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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