Easy Lemon Curd Recipe
Make your own easy lemon curd with this simple recipe. Perfect for spreading on toast, filling pastries, or adding a tangy twist to desserts.
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Ingredients
- 6 egg yolks
- ⅔ cups powdered sugar
- 2 lemon zest (see notes)
- ½ cup lemon juice (see notes)
- ½ teaspoon salt
- 6 tablespoon butter
Instructions
- Cut the butter into slices and set aside
- Zest the 2 lemons and set zest aside
- Juice the lemons and place the juice, zest and butter in your double boiler.
- When the butter starts to melt, add the powdered sugar and stir till it dissolves.
- Slowly start pouring in the egg yolks, whisking vigorously and continuously till the mixture thickens. (see notes)
- Spoon the mixture into sterilized jars, cover and cool to room temperature before refrigeration.
Notes
Lemon Zest - Lemon Zest adds a depth of flavor and gives the curd its true citrusy smell. I don't strain my curd, as the bits don't bother me. If you prefer your curd to be smoother, run it through a fine mesh strainer before bottling it to remove the bits of zest.
Lemon Juice - Freshly squeezed lemon juice is a must when making curd. The bottled variety has preservatives that interfere with the taste and also lacks sufficient pectin to thicken the curd.
How to tell that your curd is ready - The best and timeless test to determine if your curd is ready is to see if it coats your spoon. Then, run a finger down the back of the spoon, and if the line down the middle remains clear, your custard is thick enough. Make sure not to overcook your curd, as it will curdle and be lumpy.
Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 16gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 225mgSodium: 293mgPotassium: 47mgFiber: 0.3gSugar: 14gVitamin A: 612IUVitamin C: 10mgCalcium: 31mgIron: 1mg
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