Ingredients
Scale
- 4 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- ½ cup (115g) unsalted butter, cubed
- Pinch of salt
Instructions
- Start by grating the lemon zest and juicing the lemons, removing any seeds to avoid bitterness.
- In a heatproof bowl, whisk together the eggs and sugar until well combined. Gradually add the lemon juice and zest, mixing thoroughly.
- Place the bowl over a saucepan of simmering water (double boiler method). Continuously whisk to prevent curdling. Add the cubed butter one piece at a time, stirring until each piece melts and incorporates into the mixture. Continue until the lemon curd thickens, about 10 minutes.
- Transfer the hot lemon curd into sterilized jars or containers. Cover directly with plastic wrap to prevent a skin from forming. Allow to cool completely, then refrigerate. Use within two weeks for best freshness.
Notes
- Adjust the amount of sugar to suit your preferred level of sweetness.
- Add a splash of vodka or limoncello for extra flavor.
- Substitute butter with coconut oil or dairy-free butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Spreads
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 Kcal
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg