Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cut into pieces
- Pinch of salt
- Optional: 1 teaspoon vanilla extract
Instructions
- Gather all necessary ingredients and ensure your lemons are thoroughly washed. Squeeze fresh lemon juice and zest the lemons for the most vibrant flavor.
- In a heatproof bowl, whisk together the eggs and granulated sugar until smooth and slightly pale, preparing for cooking.
- Stir in the lemon juice and zest into the egg and sugar mixture, ensuring even distribution.
- Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 10-15 minutes.
- Remove from heat and stir in the butter pieces until fully melted and incorporated. Add vanilla extract if desired.
- Transfer the lemon curd into sterilized jars or containers, allowing it to cool completely before sealing. Store in the refrigerator for up to two weeks or freeze in small portions for longer storage.
Notes
- Ensure lemon zest is finely grated for the best flavor integration.
- Constant stirring prevents curd from curdling during cooking.
- Use sterilized jars for storage to extend shelf life.
- If making eggless lemon curd, substitute eggs with cornstarch or pectin, following specific recipes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Spreads
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90 Kcal
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg