Yield: 1 pint
Lemon Curd Recipe
Prep Time
5 minutes
Cook Time
15 minutes
Chill Time
2 hours
Total Time
2 hours 20 minutes
Making your own Lemon Curd is actually quite simple! This easy, homemade recipe is bursting with tangy citrus flavor.
Ingredients
- 5 large egg yolks
- 1 cup granulated sugar
- ¼ cup lemon zest (up to 4 lemons)
- ⅓ cup lemon juice (up to 4 lemons)
- ½ cup unsalted butter, cold
Instructions
- Get all your ingredients measured and ready before beginning. Slice butter into 1 Tablespoon chunks, and keep in refrigerator until ready to use. Zest and juice your lemons. You'll need ¼ cup zest, and ⅓ cup juice. Depending on the size of your lemons, this can be anywhere from 2-4 lemons needed.
- In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.
- Measure out ⅓ cup lemon juice (discard any remaining juice or save for another use) and add juice and ¼ cup lemon zest to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.
- Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.
Notes
- Lemon Juice- make sure to use fresh lemons and not bottled juice. Fresh lemon juice has no preservatives and no bitterness.
- Egg Yolks- It's easiest to separate eggs while they are cold. Use the egg whites in my wedding cake cupcakes!
- Thicker Curd- Some people have added a tablespoon of cornstarch after the addition of butter to thicken the curd to use immediately. I prefer to refrigerate and allow it to naturally thicken.
- Strain or No Strain- With my recipe you do not need to strain the curd. The flecks of lemon zest add color and flavor, you can hardly tell the difference in texture. If you prefer smooth though, you can push the lemon curd through fine mesh strainer.
- Lemons- zest only the yellow part of a lemon. You will need about ¼ cup loosely zested lemons. This can be anywhere from 2-4 lemons.
- Glass bowl/ Double boiler- if using a glass bowl, you may need to cook the curd closer to the 10 minute mark.
- Simmering water- make sure while you're cooking your curd that your water in the pan is simmering (at a very low boil/bubble). If you're not simmering correctly, the curd can begin to cool and you will have trouble getting the desired thickness.
- Adding butter. Add ONE tablespoon at a time, until completely melted, whisking continuously. Do not speed this process.
- Alton Brown recipe
Nutrition Information:
Yield:
32Serving Size:
1 TbspAmount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 2mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.