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Easy Lemon Curd

My Easy Lemon Curd recipe is buttery rich, silky smooth and features plenty of citrusy flavors thanks to the fresh lemon juice and lemon zest. Just 4 simple ingredients to make this golden deliciousness!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 2 cups

Ingredients

  • 1 cup lemon juice, freshly squeezed (~5-6 lemons)
  • 1 Tbsp. lemon zest (~from 2 lemons)
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1/2 cup salted butter

Instructions

  • Fill a medium sized saucepan with 2 inches of water. Bring to a boil over high heat. Then turn the heat down to medium-low so the water is at a simmer.
  • Whisk together the lemon juice, lemon zest, sugar and eggs in a heatproof mixing bowl. Slice the butter into cubes and add to the egg mixture.
    1 cup lemon juice, freshly squeezed (~5-6 lemons), 1 Tbsp. lemon zest (~from 2 lemons), 1 3/4 cups sugar, 4 large eggs, 1/2 cup salted butter
  • Place the bowl over the simmering water and get ready for a little arm workout! Whisk continuously for ~20-25 minutes or until the curd begins to thicken. The curd might look curdled from the butter at first, but it will smooth out as you continue to whisk.
  • This makes a big batch of lemon curd (2 cups), which is why it takes some time to thicken, but the time can also vary based on your stovetop burner. I like to check the temperature with a thermometer and you'll know when it's done when it reaches 170°F or can coat the back of a spoon.
  • Strain the curd through a fine mesh sieve into a glass bowl.
  • Cover with plastic wrap, pressing the plastic wrap down directly on the warm curd to help prevent a top layer of film from forming (this is called contact wrapping).
  • Allow the curd to cool at room temperature, then transfer to the fridge to cool completely, at least 4 hours or overnight. The curd thickens when it cools so allow it plenty of time to chill prior to using.
  • Refrigerate the curd in sealed glass jars for up to 1 week. Enjoy!!

Video

Notes

  • Freeze: freeze the curd for up to 1 year in sealed, freezer safe containers. Thaw in the fridge the night before before using the next day. 
  • Salt: I like to use salted butter to balance the tart and sweet flavors. If you only have unsalted butter, simply add 1/4 tsp. salt to the recipe. 
  • Straining: I prefer straining the curd after it cooks to get rid of the zest and any egg that may have cooked. I love doing this even if I feel like I made it perfectly just to ensure a velvety smooth lemon curd. 
  • Butter: some recipes add the butter after the curd has cooked, but I find adding it in while it's cooking is fine, too. If you want to add the butter in after it cooks, simply remove from heat, whisk the butter in a tablespoon or so at a time and let the heat from the curd melt the butter.