Easy Tangy Lemon Curd

Course: Desserts, Sauces and Spreads

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 196kcal

Author: Deanna

This recipe for easy tangy lemon curd, made with fresh lemons, is not too sweet, extra lemony and has a creamy texture. It can be used in pies or tarts, as a spread, or any other recipe that calls for lemon curd.

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Equipment

Ingredients

1/2 Cup Butter salted
1 Tbsp Lemon zest
3/4 Cup Lemon juice approximatly 5 lemons
1 Cup Granulated sugar
3 Large Eggs
2 Large Egg yolks

Instructions

Zest one of the lemons to equal approximatly 1 tablespoon of zest, then juice enough lemons to equal 3/4 cup of juice. (approximatly 5 large lemons)
Add the butter, sugar, lemon zest and lemon juice to a medium pot. Heat on medium heat until buttr is melted and sugar is dissolved.
In a medium size bowl, whisk the 3 whole eggs and 2 egg yolks. Then pour the lemon mixture into the eggs in a steady stream while whisking.
When all of the lemon mixture has been added to the eggs, return to the pot and heat on medium heat. Heat while stirring until the lemon curd has thickened. It will be ready when it feels thick and coats the back of a spoon. If you are using a thermometer, you are looking for a temperature between 160°F and 170°F.
Remove from heat and pour into heat safe jars or containers. If using jars, it is recommended to preheat them with some hot water to avoid cracking.
Allow the curd to cool, then place the lids on the containers and move the curd to the refrigerator. Refrigerate for at least 4 hours before using to allow the curd to fully set. Overnight is even better to ensure a fully set curd.

Nutrition