Homemade Lemon Curd | Four Ingredients
Thick and creamy lemon curd made with fresh lemons, comes together in a few simple steps. Perfect as filling, topping and drizzling on pastries, cakes, cookies and more.
Servings 1 Cup
Ingredients
- 1/2 Cup (100g) Sugar
- 1 Tablespoon Fresh lemon zest (from about 2 medium lemons)
- 1 Large Egg at room temperature
- 2 Large Egg yolks at room temperature
- 1/2 Cup (120ml) Fresh squeezed lemon juice
- 6 Tablespoons (85g) Unsalted butter cut into 1/4-inch pieces
Instructions
- Tun the lemon zest into the sugar (100g).
- Mix in the egg (1) and egg yolks (2) into the sugar.
- Pour in the lemon juice.
- Pour the mixture into a medium saucepan and cook over medium-low heat, while constantly stirring until the mixture has thickened and coats the wooden spoon you are using.
- Run the curd through a sieve over a bowl.
- Add the butter (85g) and gently stir until the butter is completely melted.
- Allow the curd to cool, then use or refrigerate for up to five days.
Notes
- Use vegan butter to make it dairy free.
- Store in the refrigerator for up to five days. To freeze, place in an airtight container or a freeze bag for up to eight weeks. When ready to use, place in the refrigerator the night before.
- To establish the curd's readiness, swipe the back of a spoon dipped into it with your finger. It's done when it coats the spoon thickly and exhibits a creamy consistency.
- Prevent the curd from boiling over low heat, which may cause the eggs to curdle. Use a double boiler to avoid direct heat and take an additional precaution to ensure the recipe's success.
- If desired, increase the quantity of butter in the recipe to achieve a thicker curd.