Learn how to make the perfect lemon curd at home with this easy recipe!
With just a few simple ingredients, you’ll have a delicious homemade lemon curd that’s perfect for topping cakes, filling tarts, or spreading on toast.
Say goodbye to store-bought lemon curd and hello to your new go-to recipe!
Ingredients:
2 Meyer lemons, zested
¾ cup lemon juice
4 egg yolks
2 whole eggs
3 Tbsp. butter, pasture raised, cut into tiny cubes
½ cup plus 2 Tbsp. sugar
Directions:
1. Separate the 4 egg yolks from the egg whites and place the yolks in a medium bowl. Save the egg whites for another use, maybe add to your scrambled eggs the next day. Add the 2 whole eggs to the bowl and whisk until well blended.
2. Prep up the butter by cutting into small cubes.
3. Zest 2 of the lemons and then juice the juice until you get ¾ cup of juice (about 4 to 5 lemons depending on size).
Place the lemon juice and the zest into a double boiler and place on the stove on medium heat. Stir occasionally.
3. Once the juice is hot, slowly add the sugar to the egg mixture and whisk until all the sugar is mixed in.
4. Temper the eggs by doing the following: slowly pour the hot juice mixture into the eggs while whisking the eggs constantly. Continue to drizzle in the juice while whisking until about a quarter of a cup of juice is left in the pan. Place the pan back onto the double boiler and whisk the egg mixture in the bowl while pouring it back into the double boiler.
Continue whisking the egg mixture for about 7 to 10 minutes until the curd gets thick and creamy and will coat the back of a wooden spoon.
5. Turn off the heat and add the butter and stir until it has melted and is mixed in. It will be smooth and creamy.
6. Place in a covered container like a mason jar and enjoy this delicious lemon curd. It will last 1 to 2 weeks in the refrigerator and longer in the freezer.
