Lemon Curd Recipe

4.80 from 20 votes

An intensely flavored lemon dessert sauce that tastes just like a crustless lemon pie! Great served with pancakes, biscuits, scones, pound cake and angel food cake.

Prep Time10

Cook Time8

Cooling30

Total Time50

Course: Dessert Sauce

Cuisine: American

Keyword: dessert, lemon

Servings:

Calories: 113kcal

Author: Tricia

Ingredients

2 large eggs lightly whisked
1 large egg yolk
1 cup granulated sugar (222g)
dash of salt
¾ cup lemon juice strained (6oz) about 4 or 5 large lemons
½ cup unsalted butter cubed (113g or 4oz)
zest of 2 lemons (no white pith)

Instructions

Zest two lemons and set aside. Juice 4 or 5 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
In a medium heavy bottom saucepan whisk together the eggs, egg yolk, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thick and coats the back of a spoon, about 5-8 minutes.
For a silky smooth texture, blend briefly with an immersion or stick blender. Pour into a jar and cool. Cover and refrigerate until needed.

Notes

Makes 2 cups (2 tablespoons per serving)
Store in the refrigerator for up to a week.
Freeze lemon curd for up to 2 months. Thaw overnight in the refrigerator.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition