With only four ingredients and twenty minutes, you can whip up decadent and tart lemon curd from your stovetop. Serve it up on a thick slab of toasty sourdough or Saturday morning biscuits. Be sure to add this classic lemon curd recipe to your recipe box today.
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Here in Louisiana, it’s citrus season. Around Christmas each year, citrus trees are loaded up with sweet fruits that can be picked long into the New Year. My favorite is the satsuma which is the sweetest little mandarin you ever have eaten. What a gift!
Recently, my wonderful neighbor brought us a huge bag of lemons from his tree. We are so lucky to have neighbors nearby with bountiful fruit trees as we wait for our little orchard to mature.
Since then I’ve been using the lemons here and there. I always put some slices in my water cup, I cooked some roasted chicken with lemons and salmon with lemon sauce, but I had plenty left that had begun to look a bit sad.
After a quick google search I determined two things. First, my waistline couldn’t stand for me to make all the remaining lemons into lemon bars. Second, who on Earth knew that lemon curd was so simple to make?
This recipe truly couldn’t be easier. In fact, let me be your guide. Gather your 4 ingredients, get them prepared and ready to go, then just settle in at the stovetop for ten short minutes. Your future lemon curd awaits.
- 3 Large Eggs
- 3/4 Cup Sugar
- 1/2 Cup Fresh Lemon Juice
- 1 Tbs. Lemon Zest
- 1/4 Cup Butter, Cubed
Let's make Lemon Curd!
Start by having your simple ingredients prepped and ready to go. This curd comes together so quickly that you won't want to step away from the pan while it's cooking.
Start with a clean, dry pan. Leave the stovetop off for now.
Add 3/4 Cups of sugar to the cold pan. Add in the eggs as well. Whisk these together well before adding in the lemon juice.
After adding the lemon juice and whisking well, turn the heat on to medium-low. Continue whisking until the sugar is dissolved. When the sugar is dissolved, you'll notice that the mixture begins to thin out.
Add in the butter cubes and continue whisking. The butter will melt and incorporate. The mixture will remain thin.
Once the butter is melted and incorporated, add in the zest. At this point, you can increase the heat under your pan. Heat should be on Medium now.
Keep whisking for the entire process to prevent the eggs from curdling or sticking to the bottom of the pan.
Once I turn the heat up, I like to switch to a wooden spoon. Whisk or stir as the mixture thickens. It should take around 4-5 minutes to become steamy and thicken up nicely.
You will know the mixture is properly cooked when it coats the back of your spoon.
Once thickened, remove your pan from the heat immediately.
After cooking, you may notice small bits of egg in the curd. I've made several batches of this myself and I find that there's no way to prevent that 100%.
If you'd like to, at this time you can pass the lemon curd through a sieve to remove the bits and the lemon zest pieces as well. This is purely a matter of preference and definitely not required!
Cool the lemon curd for 10 minutes before pouring it into jars for storage. Refrigerate the curd until cold before serving.
- I find that it's best to get all the ingredients prepped and ready to go before you begin cooking the curd. This recipe comes together so quickly that your sauce could curdle if you have to step away from the pan while the ingredients cook.
- Lemon Curd stores in the refrigerator for 7-10 days. It can also be frozen. If you're freezing in glass jars, be sure to leave plenty of head-space to prevent cracking of the jar.
- Lemon Curd is excellent spread on toast, biscuits, or pastry.
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 48mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 2g
Nutrition content will vary based on the ingredients used.
Find more simple recipes here. Thanks for stopping by!