How to Make Lemon Curd in just a few simple steps. Lemon curd is made with eggs and lemon and it has lots of uses including filling for cakes and cupcakes!
- 6 Egg Yolks room temperature
- 1 cup Sugar granulated
- 1/2 cup Fresh Squeezed Lemon Juice approximately 4-5 lemons (do not use the bottled lemon juice!)
- ¼ cup Butter unsalted, room temperature
- 1 tablespoon Lemon Zest
In a small saucepan, over medium high heat, combine the eggs, sugar, and lemon juice. Whisk them together and cook, stirring constantly, until the curd begins to thicken. The temperature should reach about 170 degrees F (it should not boil). This takes approximately 10-15 minutes.
Once the curd is thick enough that you can coat the back of a spoon, drag your finger through it and the curd doesn’t run, remove it from the heat and pour it through a strainer to remove any bits of scrambled egg.
Cut the butter into small pieces and add it to the curd, stirring until it is fully combined. Stir in the lemon zest.
Once it has cooled enough place the lemon curd in a resealable container with plastic wrap pressed down to touch the top of the lemon curd to keep it from forming a skin. Store in the refrigerator for up to 1 week.
Calories: 155kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 46mg | Potassium: 24mg | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5.5mg | Calcium: 15mg | Iron: 0.3mg