Lemon curd is a rich, sweet and tangy cream that adds a burst of flavor and texture to all of your favorite baked goods. This is a simple 4 ingredient recipe that every lemon lover NEEDS to have!
Prep Time: 10minutes
Cook Time: 5minutes
Total Time: 1hour15minutes
1/2cupfresh lemon juice, about 3 lemons
1Tablespoonlemon zest, about 1 lemon
6Tablespoonsunsalted butter, cut into small pieces
Over low heat, whisk together the lemon juice, zest, sugar, eggs and salt in a saucepan (make sure the bottom is heavy so it doesn't burn) or a double broiler.
Stir in the butter and once melted, whisk constantly until the curd has thickened. Once it has thickened and a bubble appears (about 5 minutes), immediately remove from the heat so it does not curdle.
Place into a bowl or jar and cover with plastic wrap (push the wrap down to touch the curd and remove air). Refrigerate for at least 1 hour or until ready to serve. It will thicken slightly as it cools. This lemon curd can be stored in the refrigerator for up to 1 week.
Substitutions: I do not recommend substitutions for this recipe. You need fresh lemon juice. If you want to use salted butter you can omit the salt.Freezing Instructions: If you have leftover lemon curd, you can place in a zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Equipment: If you do not have a heavy bottom sauce pan, you can use a double broiler as well.