Ingredients
Scale
- 4 large fresh lemons (preferably organic)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Begin by zesting the lemons to get about 1 teaspoon of lemon zest. Juice the lemons until you have approximately 1/2 cup of lemon juice, then strain to remove seeds and pulp.
- In a heatproof bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- Place the bowl over a saucepan of simmering water (double boiler). Add lemon juice, lemon zest, and a pinch of salt. Whisk continuously and cook until thickened, about 10-15 minutes.
- Remove from heat and gradually stir in the melted butter until the mixture becomes silky and smooth. Let cool slightly before transferring to jars or containers.
Notes
- Use fresh, organic lemons for maximum flavor and aroma.
- Whisk constantly during cooking to ensure a smooth, lump-free curd.
- Strain the lemon curd after cooking to achieve a silky texture free of zest or cooked egg pieces.
- Adjust sweetness or tartness by varying lemon juice and sugar based on preference.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg