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–+ servings
a jar of lemon curd with a spoon taking some out.

Lemon Curd

Author Christi Johnstone
Course Ingredient
Cuisine American
 The buttery, custard-like texture of this lemon curd, with a bright lemon flavor, makes a delicious spread for desserts, breakfast foods, or anything you can think of.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings 12 servings

Ingredients

  • 3 large eggs
  • 4 egg yolks whites can be used to make meringue
  • 2/3 cup fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 cup butter cut into 1/2 inch cubes
  • 1/2 teaspoon vanilla extract

Instructions

  • In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
  • Place the saucepan on the stove and turn the heat to medium low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant read thermometer, you want it to reach 170 degrees. It may take up to 10 minutes, and remember that it will continue to thicken when chilled. You must whisk it constantly, even while checking the temperature.
  • Once the curd has thickened, remove the pan from the heat. Stir in butter until it is fully incorporated, then stir in the vanilla. 
  • If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
  • Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd, so that it doesn’t develop a film, and place in the refrigerator. Chill for at least 3 hours prior to serving.

Notes

This recipe makes about 2 1/2 cups of lemon curd. 
Storage – The best way to store leftover lemon curd is in an airtight container in the fridge. You can keep it there for 1-2 weeks if you’re planning on using it in that time being. If not, curd can stay stored in the freezer for up to a year. Either way, it must be kept in the refrigerator or fridge.

Nutrition

Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 80mg | Potassium: 25mg | Fiber: 0.04g | Sugar: 17g | Vitamin A: 382IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.4mg
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