Homemade Lemon Curd - Lemon Curd Recipe From Scratch - Full Of Fresh Lemon Flavor! 🍋

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

Zest 7 large lemons using a box grater or microplane, avoiding the white pith.

Juice the lemons until you have exactly 1 cup of fresh lemon juice, straining out the seeds with a mesh strainer.

In a medium saucepan, add 1 cup of white sugar and the lemon zest, rubbing them together to release the oils.

Stir in the fresh lemon juice into the sugar and zest mixture.

In a bowl, beat together 6 large eggs and 1/2 teaspoon of kosher salt until well blended.

Pour the egg mixture into the lemon juice mixture in the saucepan, and set the heat to low.

Cook the mixture over low heat, stirring constantly, until it thickens and coats the spatula, checking that it reaches 170°F with an instant-read thermometer.

Strain the thickened lemon filling into a large bowl using a mesh strainer.

Add 1/2 teaspoon of pure lemon extract and 1/2 cup (1 stick, 8 tablespoons) of unsalted butter cut into cubes to the strained mixture, stirring until the butter melts and the mixture is smooth.

Pour the lemon curd into a mason jar using a funnel to avoid spills.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens