🍋 Free Recipe: Homemade Lemon Curd
Tangy, silky, and just the right balance of sweet and tart, lemon curd is one of those recipes that instantly feels like sunshine in a jar. It’s perfect spooned over yogurt, tucked into cupcakes, layered in cakes, or simply spread on warm toast. This recipe is rich, smooth, and so simple you’ll wonder why you ever bought it ready-made.
From my mixing bowl to yours, Debi
The Recipe
Homemade Lemon Curd
Yield: about 2 cups
Ingredients
6 large egg yolks (110 g)
2 large whole eggs (100 g)
1 cup sugar (200 g)
Zest of 2 lemons (about 2 tsp / 4 g)
Âľ cup fresh lemon juice (180 ml / 180 g)
½ cup unsalted butter, cubed (113 g)
Directions
In a medium heatproof bowl, whisk together the egg yolks, whole eggs, sugar, lemon zest, and lemon juice until smooth.
Place the bowl over a saucepan of gently simmering water (double-boiler style), making sure the bottom doesn’t touch the water.
Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon (about 8–10 minutes, or until it reaches 170°F / 77°C).
Remove from heat and whisk in the butter, a few cubes at a time, until fully melted and incorporated.
Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any bits of cooked egg.
Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Chill until set, about 2 hours.
Baker’s Note
Lemon curd keeps up to 1 week in the fridge, or you can freeze it for up to 2 months. Try using it as a cake filling, tart base, or swirled into whipped cream for a simple dessert.