Description
This homemade lemon curd is a tangy, creamy, and bright citrus spread made with simple ingredients. Perfect as a filling or topping for cakes, tarts, pies, and breakfast pastries, it offers a rich balance of buttery smoothness and zesty lemon flavor.
Ingredients
Scale
For the Lemon Curd
- ⅔ cup sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup lemon juice (from about 2 lemons)
- 1 lemon zested
- ⅛ teaspoon sea salt
- ⅓ cup butter (cold and cubed)
Instructions
- Combine ingredients: In a medium non-metal saucepan, whisk together the sugar, whole egg, egg yolks, lemon juice, lemon zest, and sea salt until the mixture is smooth and no egg pieces remain. Using a non-metal pan helps avoid any metallic taste.
- Cook the curd: Place the saucepan over medium-low heat and stir frequently to prevent burning. Continue cooking until the mixture thickens and starts to bubble gently.
- Add butter and smooth: Remove the curd from heat and immediately transfer it to a non-metal heat-safe container or strain if lumpy. Stir in the cold cubed butter, whisking until fully melted and the curd is smooth and creamy.
- Chill the curd: Cover the surface of the curd directly with parchment paper or plastic wrap to prevent a skin from forming. Refrigerate for about 1 to 2 hours until chilled and thickened further before serving.
Notes
- Lemon curd can be used as a spread for scones, filling for cakes and tarts, or as a topping for pancakes and waffles.
- Using cold butter at the end helps create a rich, velvety texture and enhances flavor.
- To avoid curdling, cook on low heat and stir constantly.
- Store lemon curd in an airtight container in the refrigerator for up to one week.
- For a smoother curd, strain before adding butter if needed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48 kcal
- Sugar: 5 g
- Sodium: 33 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.01 g
- Protein: 0.5 g
- Cholesterol: 28 mg
