Tangy, creamy and sweet (but not too sweet), homemade lemon curd is easy to make with just 4 ingredients! Makes just over 1 cup (300 mL)EASY - Great recipe for the novice cook. This recipe does require frequent supervision and stirring. Do not leave unattended. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
05Whisk in the strained lemon juice, and add the butter.
06Heat the mixture over medium heat while whisking frequently to melt the butter. Once the butter is melted, increase the heat to medium high and whisk the mixture more frequently, until it registers at 200°F for a total cook time of about 10 minutes.
07For a thicker lemon curd - if you want a thicker lemon curd, cook further until the lemon curd has a jellied consistency, for a total cook time of about 15 - 18 minutes. Make sure you're CONSTANTLY whisking slowly to prevent the lemon curd from scrambling or splitting.
08As soon as the lemon curd reaches the right consistency, strain it immediately into a flat container to cool down quickly. Then place a plastic wrap on top, touching the surface of the lemon curd (to prevent a skin from forming on top), and let it cool down to room temperature.
09Let the lemon curd chill overnight in the fridge.
10Alternatively, transfer the hot lemon curd into sterilized jars, and let them cool down to room temperature, while the surface is covered with plastic wrap (that's touching the surface of the lemon curd), and the jars are closed with lids.
11Once at room temperature, chill in the fridge.
12Use as needed. The lemon curd will keep up to 10 days in the fridge.