Lemon Curd
April 15, 2025
This recipe started as an experiment to use up some surplus chicken eggs, and I am sure happy it did. Drizzle it over waffles, scones, or another treat, and you’ll be very happy as well!
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Lemon Curd
From scratch lemon curd, simple ingredients, and delicious with baked goods.
Equipment
- 1 saucepan
- 1 small metal or glass bowl
- whisk
Ingredients
- 3 eggs room temperature
- ¾ cup granulated sugar
- ¼ cup lemon juice freshly squeezed
- ¼ cup butter room temperature, ½ inch cubes
Instructions
- In a small saucepan, bring 2-3 inches of water to a simmer over medium heat.
- Add the eggs and sugar to a small metal or glass bowl and set it over the saucepan, making sure the water doesn't touch the bottom of the bowl.
- Whisk the eggs and sugar until smooth, then add the lemon juice and whisk to combine. Continue to cook, whisking until mixture is warmed through.
- Add the butter, a few cubes at a time, whisking to incorporate. Continue whisking until butter melts, gradually adding more.
- Continue whisking until it thickens slightly, forming a custard, and can coat the back of a spoon. This can take 15-25 minutes.
- Once thickened, remove from heat and strain into a glass jar.
- Enjoy warm or room temperature. Cover and store leftovers in the fridge for 2-3 weeks.
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