click the stars to rate!
Easy Lemon Curd
Yield: 12 ounces
Easy lemon curd is bright and full of citrus flavor. Sweet and tart, smooth and creamy, it works perfectly as a cake or cupcake filling, a topping for dessert, or a delicious component in other lemon desserts.
Equipment
- Medium saucepan
Ingredients
- 5 (5) large egg yolks
- 1 cup (200 g) granulated sugar
- ½ cup (122 g) lemon juice freshly squeezed
- 1 tsp (1 tsp) lemon zest
- ½ cup (113 g) unsalted butter cold and cubed
Instructions
- Add the egg yolks, granulated sugar, lemon juice, and lemon zest to a medium saucepan and whisk to combine.
- Place the saucepan over low heat on the stovetop. Cook the mixture, whisking occasionally, for approximately 10 to 15 minutes until the mixture thickens to the point that it coats the back of a spoon.
- 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 then transfer to the refrigerator to chill for at least 4 hours. The lemon curd will continue to thicken as it cools.
Notes
- Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!