Small Batch Homemade Lemon Curd
Whether you're spreading it on a toasted English muffin, swirling it into yogurt, or layering it into cakes and tarts, this small-batch lemon curd is pure sunshine in a jar.
Servings: 4 servings
Calories: 303kcal
Ingredients
- 3 each large eggs
- ¾ cup granulated sugar
- 3 each lemons, zested
- ½ cup freshly squeezed lemon juice use the lemons from the zest
- 6 tablespoons unsalted butter cut into cubes
- 1 pinch salt
Instructions
- In a medium bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes fragrant and looks slightly damp. This releases the flavorful oils from the zest.
- Add the eggs and lemon juice to the zest-infused sugar. Whisk until the mixture is smooth and well combined.
- Pour the mixture into a heatproof bowl and set it over a saucepan of gently simmering water to create a double boiler. Stir constantly with a silicone spatula or wooden spoon, scraping the bottom and sides. Cook until the mixture thickens and reaches 170–175°F, about 10–12 minutes.
- Remove from heat and strain through a fine-mesh sieve into a clean bowl for an ultra-smooth curd. Stir in the butter cubes until fully melted. Add a pinch of salt, if desired, to enhance the flavor.
- Let cool to room temperature. Transfer to clean jars or an airtight container. Refrigerate for up to 2 weeks.
Notes
- When the curd reaches 170 degrees Fahrenheit, right before it simmers, it's done. The curd will continue to thicken as it cools. If you are making a double batch the cooking time will be longer.
- Never let the curd boil! In about 10 minutes or less, the curd will thicken and reach the right consistency.
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 0.4g | Fat: 17g | Sodium: 14mg | Fiber: 0.1g | Sugar: 38g
