Homemade Lemon Curd
An easy recipe for a tart lemon curd; use as a filling or as a spread.
Prep Time10 minutes mins
Chill time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: filling, fresh lemon, quick and easy, spread
Yield: 12
Calories: 41kcal
- 1/4 cup granulated sugar
- 2 Tbsp. cornstarch (see Notes below)
- 3 egg yolks
- 3/4 cup cold water
- 3 Tbsp. lemon juice
- 1 Tbsp. lemon rind, grated
In small saucepan, whisk together sugar, cornstarch, yolks, and water until will mixed and there are no lumps.
Heat over low heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute more, then remove from heat.
Stir in lemon juice and rind. Refrigerate uncovered approx. 20 minutes until room temperature. Stir once while cooling. Enjoy!
The 2 tablespoons of cornstarch in the recipe is used for when the lemon curd is used as a filling when baking something like a cake.
If using the lemon curd as a spread, I recommend using 1 tablespoon or less, depending on how thick you like it.
Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 3mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg