Homemade Lemon Curd in Minutes - Try This Simple Recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

Zest about three lemons to collect 2 tablespoons of lemon zest, avoiding the white pith.

Rub the lemon zest into the sugar using your fingers until the sugar turns a lovely yellow color.

Separate the egg yolks from the egg whites of 6 large eggs, using chilled eggs for easier separation.

Add the lemon sugar to the egg yolks and whisk vigorously until the mixture is light and pale.

Juice the same lemons to get 1/2 cup of lemon juice, rolling them first to soften if desired.

Pass the lemon juice through a sieve into the egg mixture to catch any juice sacks.

Add 1/8 teaspoon of salt to the mixture and whisk until well combined.

Place the mixture over low heat and whisk continuously until it thickens and comes to a gentle boil.

Check if the lemon curd is done by coating the back of a spoon; it should not drip down.

Remove from heat and add 1/2 cup of cubed unsalted butter to melt into the mixture.

Strain the curd through a sieve while still hot to catch any zest or egg bits for a silky finish.

Pour the lemon curd into an airtight jar, placing plastic wrap on top to prevent a skin from forming.

Let the lemon curd come to room temperature before refrigerating to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens