Easy Lemon Curd
This smooth, easy lemon curd is refreshingly tart with just a hint of sweetness! A 5-ingredient recipe made on the stovetop and finished with butter for a rich, silky texture.
Servings: 15 people
Ingredients
- 4 large eggs
- 5 egg yolks
- 1 ⅓ cups granulated sugar
- 1 ¼ cup lemon juice from about 6 large lemons
- ¼ teaspoon kosher salt
- 7 tablespoons unsalted butter cubed
Instructions
- In a large sauce pot, whisk together eggs and yolks until smooth and homogenous.
- Whisk in sugar and salt very well.
- Slowly whisk in the lemon juice.
- Cook over medium heat, stirring constantly until nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger and the custard does not run down the spoon into the line.
- Remove from heat and stir in butter.
- Strain into a bowl or a plastic wrap lined baking sheet. Cover with plastic wrap, poke a few holes and refrigerate until cold.
Video
Notes
You can omit the butter for a dairy free option. It will still be delicious and smooth. The butter adds a richness and silky mouthfeel.
Yield – 3 cups
Flavor Tips – Use fresh lemon juice for the best flavor.
Variations – You can use lime, key lime, or grapefruit juice, but you might want a little food dye because those have an unattractive color once cooked. Passionfruit puree is another excellent substitution and requires no coloring.
Storage – Store cooled lemon curd in a glass mason jar or another airtight container for up to 1 month in the refrigerator or frozen for 3 months.
Nutrition
Calories: 308kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 190mg | Potassium: 76mg | Fiber: 1g | Sugar: 38g | Vitamin A: 595IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg