Lemon Curd
A tangy and creamy lemon curd, perfect for spreading on scones or using as a dessert filling.
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Servings: 2 cups
Calories: 150kcal
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter cut into pieces
Instructions
- In a medium saucepan, whisk together the eggs and sugar until well combined.
- Add the fresh lemon juice and zest to the egg mixture, whisking until smooth.
- Place the saucepan over low heat and stir continuously to prevent the eggs from scrambling.
- Gradually add the butter pieces, stirring until fully melted and incorporated.
- Continue to cook the mixture until it thickens, about 10-15 minutes.
- Once thickened, remove from heat and strain through a fine-mesh sieve into a bowl.
- Allow the lemon curd to cool slightly before transferring to sterilized jars.
- Cover the curd with plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate the lemon curd for up to 2 weeks.
- Enjoy your homemade lemon curd as a spread, filling, or dessert topping.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Sugar: 16g