It’s so easy to make delicious homemade lemon curd – you need just four ingredients and less than 30 minutes to make this bright, creamy spread, which also happens to be the best filling for my lemon curd napoleons or raspberry and lemon tartlets.
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Of course, the handmade variety tastes vastly superior to anything you can buy in the store and it’s SO easy to make, too! I bet you already have all the ingredients to whip up a batch right now!
How To Make Easy Homemade Lemon Curd
You’re going to be surprised at how easy this is and all you need is lemons, sugar, egg yolks, and butter.
First, whisk together the egg yolks and sugar. Using a microplaner, zest and juice the lemons, and whisk in both of those, too.
After whisking in the lemon zest and juice, all you have to do is cook the mixture over low heat until it thickens to a creamy consistency. Then, stir in the butter.
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Homemade Lemon Curd
- 5 egg yolks
- 1/2 cup 99 grams granulated sugar
- grated zest of 2 lemons
- 1/4 cup fresh lemon juice from about 2 lemons
- 6 tablespoons 3 ounces, 86 grams unsalted butter
- In a heavy saucepan, combine the egg yolks and sugar; whisk briskly for about 1 minute. Add the lemon zest and juice; whisk again for 1 minute to blend. Cut butter into small pieces, about 1 inch each.
- Set the pan over low heat and cook gently, stirring almost constantly, until the mixture visibly thickens, about 15 minutes. (See recipe note 1.)
- Remove pan from heat and add pieces of butter. Let cool, stirring occasionally, until butter is melted and mixture comes approximately to room temperature.
- Cover tightly and store in the fridge. Make 1 cup worth.
- Curd will keep well in the fridge for about 7 days.