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Lemon Curd

This delightful homemade lemon curd filling is bright, versatile, and bursting with flavor, perfect for desserts, brunch, or a sweet snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh lemon juice Use fresh lemons for best flavor.
  • 1 cup granulated sugar Substitutes: honey or agave syrup for a healthier option.
  • 1/2 cup unsalted butter Cubed, can substitute with coconut oil for a vegan version.
  • 4 large eggs Flax eggs can be used as a substitute.
  • 1 tablespoon lemon zest Reduce to 1/2 teaspoon for less zest.
  • 1/4 teaspoon salt Sea salt for enhanced flavor.

Method
 

Preparation
  1. In a medium saucepan, combine the lemon juice, granulated sugar, and salt over medium heat, stirring gently until the sugar starts to dissolve.
  2. Add the cubed unsalted butter and stir until completely melted and blended.
  3. In a bowl, whisk the eggs until blended.
  4. Slowly pour the warm lemon mixture into the eggs while whisking continuously, then return to the saucepan.
  5. Cook over low heat, stirring continuously until the mixture thickens, about 10 minutes.
  6. Remove from heat and stir in the lemon zest, then let cool.
  7. Transfer to a clean jar, seal tightly, and store in the refrigerator.

Notes

Lemon curd can be frozen for up to three months. Always stir constantly while cooking to prevent burning.