Description
This Easy Lemon Curd recipe is a delightful and tangy spread that can elevate your breakfast or dessert. With just a few simple ingredients, you can create a jar of sunshine to enjoy on toast, scones, or as a filling for cakes and pastries.
Ingredients
Units
Scale
Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice (approximately 2 1/2 lemons)
- 2 tablespoons butter
Instructions
- Beat Sugar and Eggs: In a large heat-resistant bowl, beat the sugar and eggs on high speed until completely blended, about 2-3 minutes.
- Cook Lemon Curd: Place the bowl over a pot of low boiling water on medium heat. Ensure the water doesn’t touch the bottom of the bowl. Add the lemon juice and butter to the bowl. Cook, stirring continuously until thickened, about 10 minutes.
- Store: Spoon the curd into a sterilized jar and refrigerate until ready to use. Enjoy!
Notes
- Once cooled to room temperature, store the jar of lemon curd in an airtight container in the refrigerator for up to 3 weeks.
- To freeze homemade curd, cool completely, then transfer to freezer-safe containers, leaving ½” space for it to expand. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving cold.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 8g
- Sodium: 15mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
