10 Minute Fresh Lemon Curd Made From Scratch
This makes the best tasting fresh lemon curd ever. The texture is wonderfully smooth with fresh lemon flavor—delicious on scones, layered in cakes, or eaten by the spoonful. Makes about 2 cups of fresh lemon curd that you can keep in the refrigerator or can.
Servings 10
Ingredients
- 1/2 cup white sugar
- 1/2 cup butter softened
- 3 eggs
- 3/4 cup fresh lemon juice this is about 3-4 large lemons
- 1 tablespoon grated lemon zest
Instructions
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition until the mixture becomes very fluffy.
- Mix in the fresh lemon juice and lemon zest until fully combined.
- Pour the mixture into a medium sized saucepan and cook over medium heat, stirring constantly with a spatula or whisk. Continue stirring for about 6 minutes, or until the lemon curd thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and immediately transfer the curd to a large bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- The lemon curd will thicken more as it cools. If you're planning to use it all at once, just place the covered bowl directly in the refrigerator. If you’ll be using it a little at a time, transfer it to a clean mason jar or airtight container. Store in the fridge for up to 1 month. Want to preserve it longer? Check out my post with full canning instructions.