Description
This Homemade Lemon Curd is a sweet and tangy delight, perfect for spreading on toast, filling cakes, or as a topping for scones and desserts. It’s smooth, rich, and bursting with fresh lemon flavor!
Ingredients
Scale
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup fresh lemon juice (approximately 5 lemons)
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon rind
Instructions
- Prepare the mixture: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- Add the lemon juice: Gradually whisk in the fresh lemon juice until smooth.
- Heat the mixture: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Let it simmer for about 2-3 minutes, or until it thickens slightly.
- Add the eggs: In a separate bowl, whisk the eggs lightly. Slowly pour in a small amount of the hot lemon mixture into the eggs, whisking constantly to temper them. Then, slowly pour the egg mixture back into the saucepan with the lemon mixture, continuing to whisk constantly.
- Cook the curd: Continue cooking the curd over medium heat, whisking constantly until it thickens to a custard-like consistency (about 5-7 minutes).
- Finish the curd: Once thickened, remove the saucepan from heat. Stir in the butter and grated lemon rind until the butter is fully melted and the curd is smooth.
- Cool and store: Allow the lemon curd to cool slightly before transferring it to a jar or airtight container. Refrigerate until fully cooled. It can be stored in the fridge for up to 1 week.
Notes
- Be sure to whisk the curd constantly while cooking to prevent it from curdling.
- This lemon curd can also be used as a filling for pies, tarts, or cakes.
- If you prefer a smoother curd, you can strain it through a fine mesh sieve before storing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Curd, Homemade Lemon Curd, Citrus Spread, Lemon Desserts, Lemon Filling, Tart Filling, Sweet and Tangy