Perfect Lemon Curd Recipe
It’s buttery and sweet with a tart lemon flavor. It can be used as a spread on toast or a filling for pies, cakes, cupcakes, sweet buns and much more.
Ingredients
- 160 g sugar
- 100 ml fresh squeezed lemon juice
- Zest of 2 lemons (combined with 1 tbsp of sugar)
- 60 g butter
- 3 egg yolks + 1 whole egg
- 2 tbsp cornstarch
Instructions
- In a heavy-bottomed medium saucepan, add all the ingredients and stir together.
- Cook over medium-low heat until thick enough constantly stirring, so no lumps form. To check the readiness of the curd, dip a spoon into the custard, then run your spatula or your finger through it. If the line stays, the mixture has properly thickened.Remove the pan from the heat and pour the curd into a jar or bowl. Cover with a lid or a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.
Notes
If you don’t like a little bit of lemon zest in the curd, strain through the sieve and transfer to a jar.
Store the lemon curd up to three weeks in the refrigerator.