I am excited to share with you my favorite lemon curd recipe ever! Lemon Curd is actually a dessert spread that is used on scones or muffins.
Happy Wednesday! Today I am so excited to share with you my favorite lemon curd recipe ever! HA! I once heard someone say “lemon curd sounds like something that came out of the wrong end of a lemon”. Funny, but true.
Lemon Curd is actually a tangy dessert spread that is often used on scones or muffins. It has so many uses beyond this, if I could keep my spoon out of the jar, I would keep a jar in the fridge at all times. It is so tangy and bright I eat it by the spoonful (actually I do) and you will too. I hope you enjoy! If you are a lemon lover you will go crazy for this recipe. It makes me do a happy dance! The trick to getting all that lemon flavor but still a smooth texture is to cook with the zest, but at the end of the cooking time run the mixture through a sieve to remove the zest. It leaves you with a velvety smooth lemon curd that wakes up your mouth.
Chad and I love this lemon curd recipe and every lemon lover that has tried it loves it too. Bookmark this, I have some fantastic recipes that use this lemon curd coming up. Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Dessert Recipes
The BEST Ever! Lemon Curd
- 4 large lemons, or 6 small
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, room temperature
- 5 large eggs
- 3/4 cup lemon juice, 4 lemons
- 1/4 teaspoon kosher salt
- Remove the zest of 3 lemons, in strips, using a vegetable peeler (do not remove the white pithy part, it is bitter).
- Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
- In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.
- Add eggs, one at a time mixing well after each addition. Add the lemon juice and salt, mix until well combined.
- Pour mixture into a medium saucepan and cook over low heat until thickened, stirring constantly. Cook until lemon curd reaches about 180 degrees. Remove the curd from heat and strain though a sieve set over a bowl. Discard strained zest and allow to cool.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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