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Lemon Curd

This bright, citrusy spread is incredibly easy to make, and can be used as a filling for cakes and tarts, or as a topping on pancakes, waffles, scones, ice cream or just about anything else you can think of!
Total Time20 minutes
Course: Dessert

Ingredients

  • 1/2 cup fresh lemon juice
  • 2 tsp finely grated lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 6 tbsp unsalted butter (cut into small chunks)

Instructions

  • Whisk the lemon juice, lemon zest, sugar and eggs together in a heavy bottom saucepan.
  • Add the butter, and cook over medium-low heat, whisking continuously, until the curd thickens enough to hold the marks of the whisk. (Curd should thicken at about 170°F.)
  • Transfer to a container and chill in the fridge until cold.

Notes

Recipe Source:  Epicurious
Lemon curd can be kept chilled for up to 1 week.