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lemon curd recipe best classic traditional British juice zest creamy homemade

Classic Lemon Curd

Kimberly Killebrew
A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.
Print Recipe
5 from 71 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course condiment
Cuisine english
Servings 28
Calories 85 kcal

Ingredients
 
 

  • 3 large lemons , washed (organic recommended)
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter , room temperature
  • 5 large egg yolks
  • 1/2 cup lemon juice
  • pinch of salt

Instructions
 

  • Zest the lemons. Be careful to avoid the white pith as it is very bitter. Juice the lemons.
  • 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 or stainless steel mixing bowl, cream the butter and the lemon sugar mixture 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 completely, and store in the fridge in a glass jar with a lid. It will keep in the fridge for up to a week. It can also be frozen in a freezer-safe airtight container for up to a year (let it thaw in the fridge overnight).
    Makes about 2 cups.

Nutrition

Serving: 1tablespoon | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 2mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.2mg
Keyword Lemon Curd
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