Lemon Curd
This 5 ingredient lemon curd recipe can be enjoyed many ways! Slather on scones, top on pancakes, mix into cake batters, layer in parfaits and much more. Small batch and no double boiler required.
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice approx. 2-3 lemons
- 2 teaspoons lemon zest
- 4 tablespoons butter
Instructions
- In a small sauce pan, whisk together sugar, fresh lemon juice, lemon zest and eggs.
- Add butter and cook on medium-low heat for about 8-10 minutes. Whisk continuously. Do not boil. The lemon curd is done cooking once it has reached a thicker consistency that will coat the back of the spoon. If it is still too runny, turn up the heat a bit and continue whisking.
- Remove from heat. Pour the lemon curd through a fine mesh strainer into a clean jar. This will ensure the lemon curd is smooth as it will remove the lemon zest and any scrambled eggs.
- Cover the jar of lemon curd with plastic wrap. Have the plastic wrap touching the top layer. This will prevent skin from forming. Let cool for about 1 hour. Once cooled the lemon curd should be thicker, almost like pudding.
- Remove plastic wrap, seal with a lid and store in the refrigerator for up to 2 weeks. Enjoy on scones with a cup of tea.*
Notes
This small batch lemon curd recipe makes about 3/4 cup.
Avoid using metal pots, whisk or containers as it may cause the lemon curd to taste metallic.
*See blog post for more ways to use lemon curd!
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