Homemade Lemon Curd

Today we are showing you how to make Lemon Curd from scratch at home! With a few simple steps, you'll have a jar of golden, citrusy goodness. This Lemon Curd is perfect simply spread on toast or as lemon filling for desserts!

Ingredients

• 1 ½ cups (300 g) granulated sugar

• 2 tbsp lemon zest (from about 3 lemons)

• 6 egg yolks

• ½ cup freshly squeezed lemon juice (about 3–4 lemons)

• ⅛ tsp salt

• ½ cup (1 stick) unsalted butter, cold and cubed

Method

1. In a medium bowl, combine the granulated sugar with the lemon zest. Using clean fingers, rub the zest into the sugar until the oils release and the sugar turns fragrant and slightly yellow. Set it aside.

2. Separate the eggs, placing the yolks into a small heavy-bottomed saucepan (reserve the whites for another recipe if you like).

3. Add the lemon sugar to the yolks. Whisk vigorously with a balloon whisk until the mixture becomes pale, thick, and slightly increased in volume.

4. Juice the lemons until you have ½ cup of juice. Strain it through a fine sieve to remove seeds and pulp. Gently stir the juice into the egg mixture until well combined.

5. Place the saucepan over low heat, whisking constantly. Cook until the mixture thickens, comes to a gentle bubble, and coats the back of a spoon. This should take about 8–10 minutes.

6. Remove from the heat. Add the cold, cubed butter and whisk until fully melted and incorporated, leaving you with a glossy curd.

7. For an ultra-smooth lemon curd, pass the mixture through a fine mesh sieve to remove the zest and any cooked egg bits.

8. Transfer the curd into a clean, airtight jar. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let the lemon curd cool completely, then cover the jar with a lid and refrigerate.

   
   

Tip: Refrigerate for up to 1 week. For longer storage, freeze in an airtight container for up to 3 months.