This luscious homemade lemon curd is an addicting balance of sweet, tart and rich. Enjoy this silky spread on baked goods, fruit desserts, or straight from the jar.
3/4 cup granulated sugar
1/4 tsp kosher salt
2 two-inch strips of lemon zest
3/4 cup freshly squeezed lemon juice
6 tbsp cold unsalted butter, cubed
Fill a small saucepan with an inch of water and bring to a gentle simmer. Place the bowl over top, making sure the bottom of the bowl doesn’t touch the water. Cook mixture for 5- 6 minutes (see note*), or until thickened, whisking constantly. When ready, the curd will register 170°F on an instant read thermometer (don’t exceed 185°F), it will coat the back of a spoon and your finger will leave a clear path through the curd.
Strain into a blender. Turn blender to low speed and add one piece of butter at a time, waiting until the butter is fully incorporated before adding the next one. Alternatively, strain into a bowl and whisk butter in by hand. Transfer lemon curd to a clean jar. Chill in the refrigerator for at least 2 hours to set and fully thicken.
*It will take more like 15 minutes if using a glass or ceramic bowl. Be patient and don’t crank the heat– slow and gentle heat is the key to preventing curdling.
Keywords: homemade lemon curd