This recipe for fresh lemon curd has a creamy texture and a bright lemon taste. It produces one tiny jar and is ideal for sprinkling lemon bars, cupcakes, and cake frosting. And it’s far superior to store-bought! From start to finish, this simple homemade lemon curd recipe takes only 15 minutes.
Prep Time: 6 minutes
Cook Time: 9 minutes
Total Time: 15 minutes
3 large eggs
1/2 cup granulated sugar
6 Tbsp unsalted butter
1/2 tsp vanilla extract
pinch of fine sea salt
1 tsp grated lemon zest
1/2 cup fresh lemon juice, strained
Combine eggs, sugar, zest, and a pinch of salt in a medium saucepan. Whisk quickly until the mixture is well blended, foamy, and the color has lightened.
In a separate bowl, whisk together the lemon juice and salt until well combined.
Set the pot over low heat with the butter pieces and whisk continually until the butter has melted and the mixture has thickened (7-9 minutes). Around 160-170 degrees Fahrenheit, the lemon curd will thicken. Allow it to gently simmer for a few seconds after it begins to bubble, then remove it from the heat when it reaches 175-180 degrees Fahrenheit on a thermometer. When it’s done, it should coat the back of a spoon and not run when you drag your finger across it.
Using a fine sieve, strain the mixture (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Remove the solids from the sieve and discard them.
Add the vanilla extract and mix well. Allow the mixture to cool to room temperature before placing it in the refrigerator to set it completely