Description
This classic homemade lemon curd recipe delivers a tangy, creamy spread made from fresh lemon juice, eggs, sugar, and butter. Perfect for spreading on toast, filling cakes, or complementing desserts, this easy-to-make lemon curd cooks gently on the stovetop to the ideal thick, smooth consistency.
Ingredients
Scale
Ingredients
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice (approximately 5 lemons)
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon rind
Instructions
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined to ensure even distribution and prevent lumps.
- Add lemon juice and eggs: Stir in the fresh lemon juice and eggs, mixing thoroughly to form a smooth, uniform mixture ready for cooking.
- Cook the mixture: Place the saucepan over medium heat and continuously stir the mixture to prevent curdling and ensure even cooking. Bring it to a boil gently while stirring.
- Simmer to thicken: Once the mixture boils, reduce the heat slightly and continue simmering for about one minute. Keep stirring constantly until the curd thickens to the desired consistency.
- Finish with butter and rind: Remove the saucepan from heat. Add the unsalted butter and grated lemon rind, stirring until the butter melts completely and the flavors combine smoothly.
- Cool and refrigerate: Transfer the lemon curd to a bowl and allow it to cool at room temperature. Then cover and refrigerate for at least six hours or overnight to let it fully set and develop flavor.
Notes
- Use fresh lemon juice for the best bright and natural lemon flavor.
- Stir constantly during cooking to prevent the eggs from scrambling and ensure a smooth curd.
- Refrigerate the lemon curd; it keeps well for up to one week in an airtight container.
- Allow the lemon curd to come to room temperature slightly before serving for best texture.
