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The BEST Lemon Curd
Lemon Curd is a delicious lemony spread perfect for loading on scones or biscuits, topping desserts with, or adding it to a stack of pancakes or crepes. While you can sometimes buy it from a store (near pie fillings or jams), there is NOTHING like homemade lemon curd.
Servings 1 batch of fresh lemon curd
Equipment
- Candy Thermometer
Ingredients
Lemon Curd
- 1 and 1/2 cups (290g) white sugar
- 3-5 large lemons (~3 tbsp (15g) zest and 1/2 cup (120g) juice)
- 1/2 cup (8 tbsp.; 113g) unsalted butter, at room temperature
- 4 large eggs
- 1/8 teaspoon fine sea salt
Instructions
- Prepare the lemon curd, by combining the sugar and lemon zest in a food processor. Pulse 15-20 times and then pour into a medium sized bowl.
- Add in the room temperature butter and using hand mixers, beat until light and creamy about 3-4 minutes.
- Beat in the eggs one at a time and then the salt and 1/2 cup freshly squeezed lemon juice. Mix to combine.
- Pour the mixture into a medium sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. The curd should reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up). Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container.
- Cover airtight container with plastic wrap so the plastic wrap is touching the top of the lemon curd (this keeps it from separating into layers) and store in the fridge for at least an hour and preferably 3-4 hours before serving.
Notes
Recipe time does not include essential chilling time.