Ingredients
- 4 fresh lemons (zest and juice)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs (yolks only)
- A pinch of salt
Instructions
- Gather your ingredients: Have all your ingredients measured out and ready to go.
- Zest and juice the lemons: Zest the lemons and juice them to yield about 1/2 cup of fresh lemon juice.
- Whisk egg yolks and sugar: In a medium saucepan, whisk together the egg yolks, sugar, and salt until smooth.
- Add lemon juice and zest: Gradually whisk in the lemon juice and zest to the egg mixture, ensuring it is well combined.
- Cook over low heat: Place the saucepan over low heat, stirring constantly until thickened (about 10-15 minutes).
- Incorporate the butter: Remove from heat and add the softened butter, whisking until melted and combined.
- Strain for smoothness (optional): Strain the curd through a fine-mesh sieve into a clean bowl.
- Cool and store: Let the lemon curd cool, then transfer it to an airtight container. Refrigerate for 1-2 weeks.
Notes
Stir continuously while cooking and avoid high heat to prevent scrambling the eggs. Perfect for spreading on scones, topping desserts, or mixing into yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian