Lemon Curd Recipe
Fresh homemade Lemon Curd has vibrant lemon flavor and tastes like the creamy filling in Lemon Bars. It’s so much better than store-bought and this is the easiest method that comes together quickly in a saucepan.
Foto: Natasha's Kitchen
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- pinch of fine sea salt
- 1 tsp grated lemon zest (from 1 medium lemon)
- 1/2 cup fresh lemon juice (from 3 lemons, strained)
- 6 Tbsp unsalted butter (cut into small pieces)
- 1/2 tsp vanilla extract
Steps
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In a medium (2 qt) saucepan, combine eggs, sugar, zest, and a pinch of salt. Whisk vigorously until well combined, frothy, and lightened in color.
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Whisk in lemon juice until blended.
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Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F on a thermometer. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.
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Strain the mixture through a fine sieve (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Discard the solids left in the sieve.
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Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps well in the refrigerator for up to a week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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