Easy Lemon Curd
Servings: 32 tablespoons
Calories: 40cal
Easy Lemon Curd is smooth, tangy, and comes together in about 15 minutes with whole eggs, lemon juice, and a whisk. I love having a jar in the fridge for spreading on scones, layering into desserts, or sneaking by the spoonful!
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Ingredients
- ⅔ cup granulated sugar
- 5 large whole eggs
- 2 tablespoons lemon zest
- ¾ cup fresh lemon juice
- 4 tablespoons unsalted butter (cubed)
Instructions
- In a medium pot off the heat, combine sugar, eggs and zest with a whisk. Add lemon juice and whisk until combined.
- Place over medium heat and cook, whisking constantly, until thickened (5-10 minutes).
- Remove from heat and stir in the butter. Press through a sieve into a bowl. Press plastic wrap onto the surface of the curd and refrigerate until chilled -- at least 5-6 hours.
- Store in the fridge for up to 1-2 weeks.
Notes
Ingredients and Substitutions:
- lemon: you can swap the zest and juice for orange, lime or grapefruit and it will work just as well!
- eggs: if you prefer to only use yolks, you will need roughly double the amount or you can use 5-6 egg yolks and one tablespoon of corn starch.
Nutrition
Serving: 1tablespoon | Calories: 40cal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 22mg | Potassium: 15mg | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2.7mg | Calcium: 5mg | Iron: 0.1mg