Homemade lemon curd is so easy to make with fresh lemons. This rich lemon sauce is delicious as a base for a lemon tart but would be amazing spooned over a pound cake, spread onto toast or a biscuit, or used with French toast or pancakes.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 3cups
Ingredients
8tablespoons(1 stick) buttersoftened
1 1/2cupsugar
4extra large eggs
3extra large egg yolks
1/4cuplemon zest from 6 - 8 lemons
1/2cupfresh lemon juice
1/3teaspoonkosher salt
Instructions
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute.
On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry, it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil!
It will be 175°F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
Recipe Notes
Storage Tips
Lemon curd should be kept in an airtight container in the fridge and will last up to one week.Do not try to freeze, the curd will separate when it thaws.