Easy Lemon Curd Spread (Printable Version)
# What You'll Need:
01 -
200 grams granulated sugar
02 -
240 millilitres freshly squeezed lemon juice
03 -
Zest from 3 lemons
04 -
4 large eggs
05 -
225 grams unsalted butter, cut into small cubes
# Step-by-Step Directions:
01 -
Microwave lemons for 20 seconds to aid juice extraction, allow to cool slightly, then roll on the countertop to soften.
02 -
Finely zest the lemons using a Microplane, taking care to avoid the white pith. Cut lemons in half and juice to obtain 240 millilitres.
03 -
In a mixing bowl, whisk together lemon zest, lemon juice, and sugar until the mixture is homogenous. Incorporate eggs one at a time, blending well after each addition.
04 -
Transfer the mixture to a saucepan over low heat. Add cubed butter. Stir continuously with a wooden spoon, scraping sides and bottom, and cook for about 10 minutes until thickened enough to coat the back of the spoon.
05 -
Remove saucepan from heat. Pour lemon curd into a glass jar or airtight container. Allow to cool to room temperature before refrigerating.
# Helpful Notes:
01 -
Constant stirring ensures a silky texture and prevents curdling. Scrape the sides and bottom frequently to avoid burning.
02 -
Curd will thicken further as it cools. If it is not setting, verify that it has cooked long enough at sufficient heat.
03 -
Store refrigerated for up to one week, or freeze for up to two months.