Homemade Lemon Curd (Cream)
Votes: 12
This tried-and-true lemon curd recipe is made from scratch with just four ingredients. The silky lemon curd is perfect spread on a bun, paired with yogurt, or eaten straight from the jar with a spoon.
Time: 30 min.
Step-by-step recipe for lemon custard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs
- 1 and 2/3 cups sugar
- Zest of 3 large lemons
- 3/4 cup lemon juice
- 160 g unsalted butter, melted
- A pinch of salt
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Recipes with similar ingredients: lemon juice, lemon zest, eggs, lemon cream, lemon
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan, beat the eggs and sugar until light foam forms.
- Add lemon zest and fresh lemon juice to the egg mixture and beat until combined.
- Mix in the cooled melted butter and then turn on the heat. Continue stirring until the mixture comes to a boil.
- When the mixture is almost boiling, remove from the heat and strain the lemon curd through a sieve into a large measuring cup.
- Pour the lemon curd into jars and store in the refrigerator.
Exit: 3 tbsp.
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