Description
This lemon curd recipe makes the best citrusy spread and topping! Use it for scones, pancakes, cakes and more.
Ingredients
Scale
- 3 eggs
- 1/2 cup granulated sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons lemon zest, finely grated
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
Instructions
- In a medium saucepan, whisk the eggs until smooth. Then whisk in the sugar, lemon juice, and lemon zest.
- Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F: measure with a food thermometer for most accurate results! Avoid simmering or overcooking, which will result in a lumpy texture.
- Immediately remove from the heat and whisk in the butter until the butter is melted.
- Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours. Store refrigerated for up to 1 month.
- Category: Essentials
- Method: Stovetop
- Cuisine: English
- Diet: Vegetarian
