Homemade Lemon Curd Recipe
Lemon curd is a delightful, tangy spread that can be used in various ways, from topping your morning toast to filling pies and cakes.
Ingredients
- 4 large lemons (for zest and juice)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
Instructions
- Zest and juice the lemons, ensuring you have about 2 tablespoons of zest and 1 cup of juice. Use a fine grater for the zest.
- Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (preferably stainless steel or glass) on top of the saucepan. Ensure the bowl doesn't touch the water.
- In the heatproof bowl, whisk together the eggs and granulated sugar until well combined.
- Add the lemon juice and zest to the egg-sugar mixture and whisk until smooth.
- Place the bowl over the simmering water, making sure the water doesn't touch the bottom of the bowl. Continue to whisk the mixture constantly.
- Gradually add the cubed butter to the lemon mixture, whisking until the butter is completely melted and the mixture thickens. This should take about 10-15 minutes. It's ready when it coats the back of a spoon.
- Remove the lemon curd from the heat and strain it through a fine-mesh sieve to remove any bits of zest or cooked egg. Transfer the strained lemon curd to a clean, airtight container.
- Allow the lemon curd to cool at room temperature for a bit, then cover it and refrigerate until it's cold and set, which takes about 2 hours.
Nutrition
Serving: 1gCalories: 61kcalCarbohydrates: 6.3gProtein: 0.9gFat: 3.8g
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