LemonCurd is a delicious spread and topping made with lemons, butter, sugar, and eggs. It's ideal for spreading on scones or biscuits, topping desserts with, or adding to a stack of pancakes or crepes. While you can sometimes buy it from a store (near pie fillings or jams), there is truly nothing like making it yourself!
PREP: Pull out eggs and butter to get to room temperature. Use a microplane to zest just the very outer yellow part of the lemon (avoid the white pith below -- this is very bitter!) and then juice lemons with a citrus juicer to get ½ cup juice.
MAKE LEMON SUGAR: Combine the sugar and lemon zest in a food processor. Pulse 15-20 times or until zest is broken down and incorporated in sugar. Pour into a large bowl or a bowl attached to a stand mixer.
MIX IN BUTTER: Add in the room temperature (NOT softened or melted!) butter and using a hand mixer, (or the whisk attachment for a stand mixer), beat until light and creamy about 2-4 minutes. Scrape sides of the bowl as needed.
ADD EGGS and JUICE: Beat in the eggs, one at a time, mixing just briefly to incorporate each egg. Finally, add in the salt and ½ cup freshly squeezed lemon juice. Mix briefly just to combine.
THICKEN: Pour the mixture into a medium-sized saucepan and place over low heat. Stir constantly with a rubber spatula for about 10-15 minutes or until nicely thickened. The curd should reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up -- See Note 3.) Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container/bowl.
CHILL: Cover container with plastic wrap so the plastic wrap is touching the top of the lemon curd and store in the fridge for at least an hour and preferably 8 hours before serving.
Video
Notes
Note 1: Candy thermometer: Remove all the guesswork from your Lemon Curd with a candy thermometer!Here is the candy thermometer I use and highly recommend adding to your kitchen.Note 2: Room-temperature ingredients: It's really important the butter, lemon juice, and eggs are all at the same room temperature. Otherwise, the butter won't properly cream with the sugar. And/or the mixture can turn grainy/curdled-looking if cold eggs get added into room temperature butter.Note 3: Curd thickness: While it's hot it should be thick enough to coat the back of a spoon. (Quick test: Lift the spoon and immediately trace a line across the back of the spoon with your fingertip. We're looking for the line to retain a clear track.) While it does thicken more as it cools, it should be quite thickened (like a pourable pudding) before removing from the heat. When it's chilled it should thicken up to a snack pudding cup consistency.Nutrition information is for a 2-tablespoon sized serving.