Easy Lemon Curd
A quick and delicious lemon curd recipe that balances tartness and sweetness perfectly.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 0.5 cup freshly squeezed lemon juice about 3 lemons
- 3 large eggs room temperature
- 3 large egg yolks room temperature
- 0.5 cup unsalted butter cubed, room temperature
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract optional
Instructions
Preparation
- In a heatproof bowl, rub the lemon zest into the sugar until fragrant. Whisk in the eggs and yolks until smooth.
Cooking
- In a non-reactive saucepan, combine lemon juice and butter. Heat over low until butter melts and mixture simmers.
- Remove from heat. Slowly whisk in the hot mixture into the egg mixture to temper, then return to saucepan.
- Cook over medium heat, stirring constantly until thickened (2-3 minutes). It should coat the back of a spoon.
- Strain through a fine-mesh sieve, whisk in salt and vanilla. Press plastic wrap directly on the surface to cool.
Notes
Ensure all ingredients are at room temperature for best results. Store in an airtight container in the fridge for up to a week. For a thicker texture, cook a bit longer.