Here’s a classic Lemon Curd recipe — tangy, silky, and perfect for tarts, scones, or just eating by the spoonful!
Ingredients:
- 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, cut into small cubes
- Pinch of salt (optional, enhances flavor)
Instructions:
- Zest and juice the lemons: Grate the lemon zest first, then juice them until you have 1/2 cup of juice. Strain out seeds if needed.
- Mix ingredients: In a medium saucepan (off the heat), whisk together the sugar, eggs, lemon juice, zest, and a pinch of salt.
- Cook the curd: Place the pan over medium-low heat and stir constantly with a wooden spoon or silicone spatula. Cook gently until the mixture thickens and coats the back of the spoon (about 170–175°F / 77–80°C). This takes 5–8 minutes.
- Add butter: Remove from heat and stir in the butter cubes until fully melted and smooth.
- Strain (optional): For extra smooth curd, strain through a fine mesh sieve into a bowl.
- Cool and store: Let it cool slightly, then transfer to a jar or container. Refrigerate. It will thicken more as it chills. Keeps for up to 1 week in the fridge, or freeze for longer storage.
