Homemade Lemon Curd

Irene Muller

5 from 2 votes

Tasty and terrific! This lemon curd is simply marvellous and can be enjoyed in numerous ways, so make sure that there is enough to last!

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Dessert

Cuisine: Global

Ingredients Method

4 large egg yolks at room temperature
134 g granulated sugar (caster sugar)
1 tbsp lemon zest
80 ml fresh lemon juice (Do not use bottled lemon juice. Use fresh-squeezed lemon juice)
86 g pinch of salt if using unsalted butter, 86g unsalted butter softened to room temperature

Fill the bottom pot of your double boiler with about 5cm of water, or use a saucepan and place it on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place a small heatproof glass bowl over a saucepan if not using a double boiler.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot or dish of your double boiler or saucepan.
Whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, it takes about 10 minutes. If the curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd.
Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd.
The curd will thicken as it cools. Once cool, the plastic wrap can be removed.
Refrigerate the curd for up to about 10 days.