Description

Easy Lemon Curd is a silky, tangy-sweet spread made from fresh lemons, sugar, eggs, and butter. Perfect for filling tarts, spreading on scones, or swirling into yogurt.

Ingredients

1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, cut into small pieces

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Instructions

In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs until smooth.
Place the saucepan over medium-low heat and add the butter pieces.
Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Do not let it boil.
Once thickened, remove from heat and strain through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
Let cool slightly, then transfer to a jar or container. Cover and refrigerate until chilled, about 1–2 hours. Lemon curd will continue to thicken as it cools.

Notes

Use freshly squeezed lemon juice for the best flavor.
Keep the heat low to prevent curdling the eggs.
Store in the refrigerator for up to 1 week or freeze for longer storage.