Easy Lemon Curd
This rich and creamy Lemon Curd bursts with fresh lemony flavor. It is made with butter, eggs, sugar, fresh lemon juice, and zest. Use could use it as a glaze for fresh summer berries, as a filling and topping for tarts, cakes, and cookies, or fold it into whipped cream to make a frothy dip for fruit. If it involves this recipe, it's guaranteed to be a hit.
Tools
Ingredients
- 5 large eggs
- 300 g (1-½ cups) granulated sugar
- Zest from 3 large lemons
- ½ cup freshly squeezed lemon juice
- 113 g (1 stick) unsalted butter, room temperature
- ⅛ teaspoon kosher salt
- 3 teaspoons pure vanilla extract
Instructions
- Cream the butter with sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the lemon mixture into a 2-quart nonstick saucepan, and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F or just below simmer.
- Stir in the vanilla extract, transfer the lemon curd into a heatproof bowl and lightly press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. Enjoy!
Notes
How to Store
Transfer it to an airtight container and refrigerate. Properly stored, it can last for up to 5 days. When serving, you can spoon the chilled lemon curd onto a serving dish or use it as a topping for desserts. It pairs well with cakes, cookies, scones, or as a filling in pastries.
Make-Ahead
This Lemon Curd can be frozen for up to 3 months. After the lemon curd has completely cooled, transfer it into a freezer-friendly jar and store it in the freezer for up to 3 months. Before serving, remove it from the freezer and let the lemon curd thaw overnight in the refrigerator.
How to Freeze
To freeze lemon curd, ensure it is thoroughly chilled, transfer it to a freezer-safe container with some space for expansion, and seal it tightly. Label the container with the date and freeze it for up to 3 months. Thaw in the refrigerator before using. The texture may change slightly after freezing, but the flavor will remain.
Notes:
- Press plastic wraps directly onto the surface to prevent skin from forming.
- The curd will continue to thicken as it cools.
- This recipe lasts up to 5 days when refrigerated in an airtight container.
- For the best flavor, lemon curd should be made with freshly squeezed lemon juice.
- It is important not to peel the white pith when zesting the lemon because that part of it is bitter. The zest is the outermost layer of the lemon and is where the essential oils are located, so it is best to use this part of the fruit. To get the most flavor from a lemon, use a Microplane zester. This tool allows you to zest the fruit without getting any of the pith finely.
- Use a heavy-based, nonreactive saucepan: stainless steel, anodized aluminum, and enamel are excellent choices. Some materials, such as unlined copper or plain aluminum, react with the acid in the lemons, discoloring the curd and imparting a metallic flavor.
- Stir the sauce often to keep it creamy and to prevent burning
- Don’t let the curd boil; boiling can cause the curd to curdle.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
Nutrition Facts
Easy Lemon Curd
Serving Size
15 g
Amount per Serving
Calories
48
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
22
mg
7
%
Sodium
13
mg
1
%
Potassium
10
mg
0
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
84
IU
2
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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