Ingredients
Scale
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- Pinch of salt
Instructions
- Start by zesting the lemons thoroughly and then juice them. Set aside the lemon juice and zest for the subsequent steps.
- In a heatproof bowl, whisk together the eggs, sugar, and a pinch of salt until well combined. This forms the base of your lemon curd.
- Place the bowl over a saucepan of simmering water (double boiler method). Gradually add the lemon juice, lemon zest, and cubed butter, stirring constantly. Cook until the mixture thickens and reaches a custard-like consistency—about 10-15 minutes.
- Pour the hot curd through a fine sieve to ensure a silky smooth texture. Let it cool and then transfer to sterilized jars for storage.
Notes
- Always use fresh lemons for vibrant flavor and aroma.
- Whisk continuously during cooking to prevent curdling and overheating.
- Keep the heat low and slow for a smooth, velvety texture.
- Store your lemon curd in airtight containers in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Double boiler
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80 Kcal
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg