Ingredients
Scale
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- pinch of salt
- 3 tbsp unsalted butter cubed
Instructions
- In a small saucepan, whisk together the sugar and cornstarch.
- Add the egg yolks, lemon juice, lemon zest, and a pinch of salt, whisking until the mixture is smooth.
- Cook over medium heat, whisking constantly, for about 5–7 minutes, or until the mixture thickens and begins to bubble.
- Remove from heat and whisk in the cubed butter until it melts and the mixture is glossy.
- Allow the lemon curd to cool to room temperature before using.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store lemon curd in an airtight container in the refrigerator for up to one week.
This curd can be used in tarts, as a filling, or even as a topping for pancakes and waffles.
The curd thickens more as it cools.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 150
- Sugar: 14g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 100mg