Lemon Curd
This smooth, buttery lemon curd is bursting with fresh citrus flavor and made easily in a saucepan—no double boiler needed! A quick blitz in the food processor enhances the zest’s flavor, while egg yolks and butter create a silky, rich texture. Perfect for spreading, baking, or gifting!
Servings: 1 pint, 2 tablespoon per serving
Calories: 120kcal
Cost: $4
Ingredients
- 6 egg yolks - large
- 1 egg whole large
- ¾ cup granulated sugar
- ½ cup fresh lemon juice about 3-4 lemons
- 2 tablespoon finely grated lemon zest zest from 2 lemons
- ¼ teaspoon salt
- 6 tablespoon butter cut into cubes and softened
Instructions
- Blend Sugar & Zest: In a food processor, pulse the sugar and lemon zest together for 20-30 seconds until the zest is finely incorporated. This releases natural oils for a more intense lemon flavor.
- Add Eggs & Lemon Juice: Add the egg yolks, whole egg, lemon juice, and salt to the food processor. Blend until smooth.
- Cook the Curd: Pour the mixture into a medium saucepan over low to medium heat.Stir continuously with a heatproof spatula or whisk for 8-10 minutes, until the curd thickens and coats the back of a spoon (170-175°F).
- Incorporate Butter: Remove from heat and stir in the softened butter, one piece at a time, until fully melted and incorporated.
- Strain (Optional, for Extra Smoothness): If desired, strain the curd through a fine-mesh sieve to remove any small bits of zest or cooked egg.
- Cool & Store: Transfer to a clean jar or container and press plastic wrap directly onto the surface to prevent a skin from forming.Let cool, then refrigerate for at least 2 hours before using.
Notes
Use Fresh Lemon Juice – Bottled lemon juice won’t give the same bright, fresh flavor. Freshly squeezed is best!
Blending Sugar & Zest is Key – Processing the sugar with lemon zest releases natural oils, enhancing the lemony depth.
Cook Low & Slow – Keep the heat medium-low and stir constantly to avoid curdling. If it gets too hot, remove it from the heat briefly while stirring.
Straining is Optional – If you want an ultra-smooth curd, strain it after cooking to remove zest and any bits of cooked egg.
Cooling Prevents Skin Formation – Press plastic wrap directly on the curd’s surface before chilling to keep it smooth.
Storage Tips – Refrigerate for up to 2 weeks or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before using.
Ways to Use It – Spread on toast, swirl into yogurt, layer in cakes, fill pastries, or drizzle over pancakes!
Nutrition
Serving: 2tablespoon | Calories: 120kcal | Carbohydrates: 160g | Protein: 33g | Fat: 94g | Saturated Fat: 51g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 1151mg | Sodium: 977mg | Potassium: 509mg | Fiber: 0.4g | Sugar: 154g | Vitamin A: 3507IU | Vitamin C: 47mg | Calcium: 175mg | Iron: 5mg
