Easy Homemade Lemon Curd
Tangy, sweet, and refreshing, this lemon curd is full of lemon flavor! It comes together quickly and is so versatile. Once you try homemade, you'll never go back to store-bought!
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Equipment
- Zester
- Handheld juicer
- Fine mesh sieve or strainer
Ingredients
- ½ cup freshly squeezed lemon juice
- ⅔ cup sugar
- ⅛ tsp salt
- 3 tbsp lemon zest
- 3 eggs
- 4 tbsp butter (cut into pieces)
Instructions
- Add the butter to a heat-safe jar or bowl and place a fine mesh sieve on top. Set aside.
- Add sugar and lemon zest to a pot.
- (Optional) Use your fingers to rub the zest and the sugar together until it feels like wet sand. This is optional, but it will help release some of the flavor from the lemon zest.
- Add lemon juice and salt to the pot and mix to combine.
- In a separate bowl, whisk eggs thoroughly until fully blended. You want it to be one smooth mixture - no clumps of egg whites should be visible. Add the whisked eggs to the pot and whisk well to combine.
- Cook mixture over low to medium-low heat, stirring continuously. Cook until the mixture coats the back of a spoon well (If you want to be precise, the temperature will reach approximately 170℉). The texture will resemble pudding. At this point, remove from heat.
- Pour the lemon curd mixture through the sieve onto the butter. This will remove the lemon zest and any egg clumps.
- Stir the curd and the butter until the butter is fully incorporated.
- Cover and refrigerate the curd until chilled.
- Use as desired.