Homemade lemon curd

Based on 5 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
lemons (zest and juice)
eggs
egg yolks
120 g sugar
130 g butter
¼ tsp salt
Metric
Imperial

Utensils

  • pot
  • fine grater
  • whisk
  • fine sieve
  • plastic wrap
  • bowl

Nutrition per serving

Cal
155
Protein
3 g
Fat
3 g
Carb
14 g
  • Step 1/2

    • lemons
    • eggs
    • egg yolks
    • 120 g sugar
    • 130 g butter
    • ¼ tsp salt
    • pot
    • fine grater
    • whisk

    Zest one fifth of the lemons, and juice all of them. Whisk together the zest, juice, eggs, egg yolks, sugar and butter with a pinch of salt in a pot. Warm over medium-low heat, whisking constantly, until it starts to thicken, approx. 10 min.

  • Step 2/2

    • fine sieve
    • plastic wrap
    • bowl

    Remove the pot from the heat and strain the curd through a fine sieve into a bowl. Cover the curd with plastic wrap, making sure the wrap is in direct contact with the curd to avoid a skin from forming. Refrigerate and enjoy for up to 2 weeks!