Creamy Lemon Curd
A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 3 lemons
- 1 1/2 cups sugar
- 1/2 cup unsalted butter , room temperature
- 5 large egg yolks
- 1/2 cup lemon juice
- pinch of salt
Zest the lemons. Be careful to avoid the white pith as it is very bitter.
Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
In a medium glass mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
Pour the mixture into a medium stainless steel saucepan and cook over low heat stirring continuously until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.
Makes about 2 cups.