This lemon curd recipe is easier to prepare at home than you might think, and the results taste incredible! Use this spread on pastries, biscuits, and as a filling in pies and cupcakes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 54 (1-tablespoon) servings; approximately 3 cups total
- 5 large eggs
- 6 large egg yolks
- 2 cups granulated sugar
- 1/4 cup + 2 tablespoons cornstarch
- 2 cups fresh squeezed lemon juice (approximately 10-12 lemons)
- 8 ounces unsalted butter, cubed and at room temperature
In a medium heavy-bottom saucepan, whisk the eggs, yolks and sugar together until smooth. In a small or medium-sized bowl, whisk the cornstarch together with around half of the lemon juice until smooth (this is called a slurry and will prevent the cornstarch from clumping).
Whisk the slurry and remaining lemon juice into the egg mixture until smooth.
Turn the heat to medium and continue quickly whisking until thick, 10-15 minutes. Make sure the whisk hits the bottom of the pan to prevent burning. The curd is ready when it’s the consistency of pudding.
Remove from the heat and slowly whisk in the butter until smooth. Allow to cool for a few minutes, whisking periodically.
Move the curd to a bowl, and then press plastic wrap against the top of the curd to prevent a skin from forming. Place in the refrigerator to chill. The curd will continue to thicken as it cools.
Store in an airtight container in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months (I recommend using a resealable freezer bag for this with as much air removed as possible). Thaw in the refrigerator.
Calories: 75kcal | Carbohydrates: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 8mg | Potassium: 18mg | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 3.5mg | Calcium: 7mg | Iron: 0.1mg