Lemon Curd Recipe
This tangy, creamy curd can be eaten by a spoonful, spread across some French toast, or spooned onto ice cream for a fresh, lemony flavor.
Ingredients
- 3/4 cup lemon juice **freshly squeezed
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tbsp lemon zest
- 6 tbsp unsalted butter
Instructions
- In a medium-sized saucepan, add the first 4 ingredients: lemon juice, granulated sugar, egg yolks, and lemon zest. Whisk until combined. Turn the heat up to medium-high heat.
- Allow the mixture to come to a boil, and then turn the heat down to a simmer (medium heat)
- Whisk constantly for 5 minutes while the mixture simmers. Once it has noticeably thickened, add the butter and stir until combined.
- Pour the curd into a glass jar and cool for a bit.
- Once cooled down, add the lid to the jar and place it in the fridge to completely chill. This will take a minimum of 4 hours.
- You can leave the curd in your fridge for up to 2 weeks, use to top all your favorite desserts and sweet breakfast foods.
Nutrition
Calories: 121kcal Carbohydrates: 14g Protein: 1g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 80mg Sodium: 4mg Potassium: 25mg Fiber: 0.1g Sugar: 13g Vitamin A: 263IU Vitamin C: 7mg Calcium: 11mg Iron: 0.2mg