Lemon Curd
This homemade creamy and luscious lemon curd is a perfect combination of sweet, tart and tangy and can be used as a filling, topping or spread.
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Servings: 20 tablespoons
Ingredients
- 3 large eggs
- 2/3 cup (135g) granulated sugar
- 1 tablespoon grated lemon zest
- 1/2 cup (120ml/1-2 lemons) freshly squeezed lemon juice
- 1/4 cup (1/2 stick/57g) unsalted butter, cut into cubes
Instructions
- In a medium heatproof bowl, add eggs, sugar, lemon zest, and juice and whisk until combined. Place the bowl over a saucepan of simmering water and cook on medium heat. While the mixture is cooking, whisking constantly until thickened. The curd is ready when it can thickly coat the back of a spoon or a whisker. The curd will firm up once it has cooled.
- Remove from heat and immediately strain the mixture through a sieve. Add butter and whisk until the butter completely melted and incorporated or the mixture is creamy and smooth.
- Cover with a plastic wrap directly on top to prevent a skin from forming and refrigerate for at least 3-4 hours.
- Lemon curd can be kept in an airtight container in the fridge for up to 10 days, or can be frozen for up to 2 months.
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