Recipe
Lemon Curd
Total time:
15 minutes
Yield:
1 1/3 cup lemon curd
Sunshine in a jar! This homemade lemon curd is tangy, smooth, and bursting with fresh citrus flavour – delicious on scones or toast, stirred into desserts, spooned over pancakes or simply enjoyed by the spoonful!
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Ingredients
- ½ cup (100 g) granulated sugar
- 1 tbsp (15 mL) grated lemon zest
- 3 large eggs
- Juice of 3 small or 2 large lemons (about ½ cup / 125 mL)
- ¼ cup (60 mL) butter, cut into cubes
Preparation
- In a saucepan, off the heat, combine the sugar and lemon zest.
- Use a whisk or your fingers to rub the zest into the sugar to release its fragrant oils.
- In a separate bowl, whisk the eggs until smooth.
- Add the eggs to the saucepan and whisk to combine.
- Cook over medium heat, stirring constantly.
- Stir in the fresh lemon juice and continue to whisk as the curd cooks.
- Add the cubed butter and continue stirring until it has completely melted, and the mixture begins to thicken, which should take a few minutes.
- Keep stirring until the curd reaches 170°F (77°C) on a thermometer, or until it thickens enough to coat the back of a spoon.
- Remove the pot from the heat and pour the mixture through a fine mesh sieve into a bowl. This step helps ensure a smooth curd by removing any bits of zest or egg white.
- Transfer the lemon curd to a Mason jar and let it cool completely before closing with a lid.
Tip
Serving a crowd? This recipe can easily be doubled!