Lemon curd is a classic, creamy spread bursting with bright, citrusy flavor, perfect for enhancing desserts or simply spreading on toast. Unlike the store-bought varieties, homemade lemon curd brings a freshness and tang that can’t be matched. This recipe uses simple ingredients and provides steps for making lemon curd on the stove, ensuring a silky, delicious result. You'll enjoy the process as much as the flavor!
INGREDIENTS
- 2 Whole Eggs
- 4 Egg Yolks
- Zest of 4 Lemons
- 2/3 cup Sugar
- 1 teaspoon Tahitian Vanilla Extract
- 1 pinch of Salt
- 2/3 cup Fresh Lemon Juice
- 6 tablespoon Butter
DIRECTIONS
- In a glass bowl combine eggs, egg yolks, lemon zest, sugar, vanilla and salt ensuring they are well blended. Add to a saucepan, on very low heat and add the lemon juice. Cook this mixture on a low simmer, constantly stirring to prevent it from scrambling.
- The process should take about 10 minutes, depending on the heat level; keep it low to ensure gentle cooking. When the mixture thickens to the point where you can briefly see the bottom of the pan when stirring, remove from heat. Immediately strain the curd through a fine-mesh sieve to remove zest particles for a smooth texture. (if a smooth texture is not important to you can skip this step).
- While still warm, stir in butter until it's completely melted and incorporated. Transfer the curd into a bowl and cover with plastic wrap directly on the surface to avoid a skin forming. Refrigerate for at least 24 hours to set properly before using. The result is a velvety, vibrant lemon curd that is perfect for various desserts or as a delightful spread.
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