Here’s a full guide to Lemon Curd, a tangy, creamy spread that’s perfect for toast, desserts, or pastries 🍋✨.
1. Ingredients (Makes about 1 cup)
- 3–4 Lemons (for ½ cup fresh juice and zest)
- ½ cup Granulated Sugar
- 3 Egg Yolks
- ¼ cup Unsalted Butter, cut into small pieces
- Pinch of Salt
2. Instructions
1. Prepare Lemons
- Zest the lemons to get 1–2 teaspoons of zest.
- Juice lemons to get about ½ cup of juice.
2. Mix Ingredients
- In a heatproof bowl, whisk together sugar and egg yolks until smooth.
- Add lemon juice, zest, and salt, and whisk to combine.
3. Cook the Curd
- Place the bowl over a pot of simmering water (double boiler) or use very low heat.
- Stir constantly for 8–10 minutes until the mixture thickens and coats the back of a spoon.
4. Add Butter
- Remove from heat and stir in butter pieces until fully melted and smooth.
5. Cool and Store
- Let cool to room temperature, then transfer to a jar.
- Store in the refrigerator for up to 2 weeks.
3. Tips
- For smoother curd, strain through a fine mesh sieve before adding butter.
- Can use lime or orange instead of lemon for flavor variations.
- Perfect for:
- Spreading on toast or scones
- Filling tarts, cupcakes, or crepes
- Swirling into yogurt or cheesecake
If you want, I can also give a quick “microwave lemon curd” version that takes just 5 minutes and still tastes fresh and creamy.
Do you want me to share the microwave version?
