Lemon Curd
Lemon Curd is one of my favorite classic desserts, an easy, one-bowl recipe that simmers gently over a double boiler until thickened. That’s it!
Servings 10 servings (1/4 cup each)
Calories 284kcal
Ingredients
- 3 eggs
- 1 egg yolk
- 2 1/4 cups sugar
- 1/2 cup butter cubed (1 stick)
- 1 1/2 teaspoons lemon zest (see note 1)
- 3 ounces lemon juice
Instructions
- Bring a saucepan of water to a gentle simmer and set a glass or metal bowl over the top to create a double boiler. In the bowl, whisk together eggs, yolks, sugar, butter, lemon zest, and lemon juice.
- Cook over the simmering water, stirring frequently, until very thick, about 20 to 25 minutes (the curd must reach 170 degrees on a thermometer to thicken).
- Strain through a fine-mesh strainer or cheesecloth, then cover and chill completely.
Notes
- Lemons: Always zest your lemons before you cut them open to juice. It’s much harder to zest half of a lemon! Here's How to Zest a Lemon five ways.
- Yield: This recipe makes 2 1/2 cups of lemon curd.
- Storage: Store lemon curd covered in the refrigerator for up to 1 week.
Nutrition
Serving: 0.25 cup | Calories: 284kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 96mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.3mg