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a bowl of lemon curd

Lemon Curd

Kelly
The perfect Lemon Curd recipe - velvety smooth and creamy with a delightfully bright and refreshing flavor. So much better than store bought!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 60 kcal

Ingredients
  

  • ⅓ cup lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • 3 tablespoons cold butter

Instructions
 

  • Whisk the lemon juice, eggs, egg yolks, and sugar in a nonreactive bowl.
  • Set bowl over a pan of simmering water without allowing the bowl to touch the water.
  • Whisk constantly until thickened and the temperature reaches 160 degrees F.
  • Remove the bowl from the simmering water and whisk in butter.
  • Strain the curd into a nonreactive bowl.
  • Press plastic wrap over the surface of the curd and refrigerate until chilled.

Notes

  • The bowl you use should be nonreactive such as stainless steel or glass to prevent the curd from taking on a metallic taste.
  • The water should be simmering, not boiling. The bottom of the bowl should not touch the water.
  • Heat the curd until it reaches 160 degrees F. It should coat the back of a spoon. When you run the spoon along the bottom of the bowl, it should leave a path.
  • The curd can be kept in the refrigerator for 1-2 weeks or in the freezer for up to 2 months. Set in the refrigerator overnight to thaw.
  • Curd can be made with lime, orange, and pink grapefruit juices or even fruits like raspberry, mango, and passionfruit.

Nutrition

Serving: 1tablespoonCalories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 52mgSodium: 27mgPotassium: 17mgFiber: 0.01gSugar: 6gVitamin A: 130IUVitamin C: 2mgCalcium: 7mgIron: 0.2mg
Keyword lemon curd
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