Lemon Curd

This classic lemon curd is a vibrant, glossy spread that balances sharp citrus acidity with rich, creamy butter and sweet sugar. Made with just eggs, fresh lemon juice, lemon zest, and butter, it transforms into a silky-smooth condiment when cooked gently over a double boiler. The texture is thick yet spoonable, offering a burst of fresh lemon flavor that cuts through the richness of baked goods. It is an essential pantry item for tea time, perfect for slathering on warm scones, muffins, or toast. You can also use it as a filling for tarts, cupcakes, or serve it alongside ice cream for a sophisticated dessert. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again for its versatility and bright flavor profile.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 3

Calories: 871.3

Dietary: Gluten-free, Vegetarian

Description

This classic lemon curd is a vibrant, glossy spread that balances sharp citrus acidity with rich, creamy butter and sweet sugar. Made with just eggs, fresh lemon juice, lemon zest, and butter, it transforms into a silky-smooth condiment when cooked gently over a double boiler. The texture is thick yet spoonable, offering a burst of fresh lemon flavor that cuts through the richness of baked goods. It is an essential pantry item for tea time, perfect for slathering on warm scones, muffins, or toast. You can also use it as a filling for tarts, cupcakes, or serve it alongside ice cream for a sophisticated dessert. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again for its versatility and bright flavor profile.

Ingredients

3 Eggs, beaten
3/4 cup Fresh lemon juice
1/2 cup Sugar
1/2 pound Butter, cut into tablespoon pieces
1 Lemon, grated peel

Directions

1
Prepare a double boiler by bringing a small amount of water to a simmer in the bottom pot.
2
In the top bowl of the double boiler, whisk together the beaten eggs, sugar, fresh lemon juice, and grated lemon peel until well combined.
3
Place the top bowl over the simmering water and cook, stirring constantly with a heat-proof spatula or whisk.
4
Continue to cook and stir until the mixture thickens to a pudding-like consistency, ensuring it does not boil or curdle.
5
Remove the bowl from the heat and stir in the tablespoon-sized pieces of butter until fully melted and incorporated.
6
Allow the curd to cool to room temperature, stirring occasionally.
7
Transfer the cooled curd to a clean jar or container and refrigerate until ready to serve.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 871.3kcal

% Daily Value *
Total Fat 46.0g71%
Saturated Fat 28.9g145%
Cholesterol 122.0mg41%
Sodium 366.1mg16%
Total Carbohydrate 120.1g41%
Dietary Fiber 0.0g0%
Sugars 120.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keeps well in the refrigerator for up to 2 weeks. Ensure the jar is sealed tightly.

Serving Suggestions: Spread on warm muffins, rolls, scones, or serve over waffles or vanilla ice cream.

Yield: Approximately 3 cups.

Keywords: lemon curd, citrus, spread, confection, homemade, preserves, scones, muffins, double boiler, eggs, butter, sugar, zest, filling, tea time, breakfast, pantry staple, glossy, tangy, rich

Read it online: https://www.chefs-mate.com/recipe/lemon-curd-4/