Lemon Curd
Total Time
25 Minutes, plus at least 4 hours to chill
Prep Time
15 Minutes
Cook Time
10 Minutes
Rating
5 out of 5 stars
(10)
Ingredients
3 cups
- 1½ cups sugar
- 4 large eggs
- 2 teaspoons lemon zest (from 2 lemons)
- ½ cup lemon juice (from 3 lemons)
- ⅛ teaspoon salt
- 1 stick (½ cup) unsalted butter, cut into 8 pieces
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Preparation
Step 1
In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt.
Step 2
Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer.
Step 3
Off the heat, add the butter all at once and whisk until melted and evenly incorporated.
Step 4
Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired.
Step 5
Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.
Step 6
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Chef's notes
Make-Ahead/Freezer-Friendly Instructions:
Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator.
