There’s something undeniably irresistible about the bright, tangy flavor of lemon curd. This delicious homemade lemon curd recipe is velvety, smooth, and has a perfect balance of sweet and tart. It can elevate any dessert or breakfast spread. Whether slathered on warm scones, used as a filling for tarts, or simply enjoyed by the spoonful, lemon curd is a versatile delight that brings a burst of sunshine to your palate. Let’s dive into the recipe and discover the joy of making this zesty confection from scratch.
Ingredients:
4 large eggs
1/4 cup granulated sugar
Zest from 1 lemon
1/2 cup fresh lemon juice
4 Tbs. cold butter
Directions:
In a bowl, whisk eggs. lemon juice, sugar and zest to combine. Pour into a sauce pan and cook on low, continuously whisking, until mixture thickens but doesn't boil. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy. When mixture is thick enough to coat the back back of a spoon remove from stove and stir in butter. Transfer the curd to a sealable container or bowl. You may want to cover the surface with plastic wrap to prevent a skin from forming. Place the lemon curd in the refrigerator until it thickens and sets.
Notes:
-If you don't have a very low setting on your stove it's best to use a double boiler so you don't overcook the eggs.
-The most important tip for flavor is to use fresh lemon juice that's been freshly squeezed. Using bottled lemon juice of any kind as it'll be far too acidic and will ruin the flavor.
-The lemon curd will thicken as it cools it's really important to cool it completely before using it to fill cakes or it won't be the right consistency.
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