Homemade Lemon Curd
This Lemon Curd is great with scones, muffins, waffles, or used in your favorite desserts! This thick, sweet, and citrusy spread is so easy to make at home - it's like sunshine on a spoon!
Servings: 16 servings
Ingredients
- 6 tablespoons unsalted Challenge Butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ⅔ cup lemon juice that was about 6 lemons for me
- 1 teaspoon grated lemon zest
Instructions
- Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs and egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.
- Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes. DO NOT BOIL.
- Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.
Notes
- The curd will thicken slightly as it cools.
- Be sure to use this within a week! Keep refrigerated.
- You can also make lime curd or orange curd by switching out the juice and zest!
Nutrition
Serving: 2tablespoons | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 11mg | Potassium: 23mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 196IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg
