Simple Lemon Curd

Made with zesty lemons, sugar, and a touch of butter, this citrusy delight offers a tantalizing balance of sweetness and tang.

Lemon curd is a basic custard, meaning it’s thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
~Claire Saffitz

Discover the joy of crafting your own lemon curd with our easy-to-follow recipe, and unlock a world of vibrant, tangy possibilities in your kitchen. Elevate your culinary creations with this delightful homemade treat and infuse every bite with the essence of sunshine. Get ready to savor the taste of summer all year round with homemade lemon curd from Basil & Salt Magazine.

Simple Lemon Curd

---

Ingredients

• 4 large lemons
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 teaspoon vanilla extract

Directions

1. Zest and juice the lemons, and set aside.
2. In a mixing bowl, cream together the sugar and softened butter until light and fluffy.
3. Beat the eggs in a separate bowl and gradually add them to the sugar-butter mixture, mixing well after each addition.
4. Stir in the lemon zest and lemon juice. The mixture may appear curdled, but that’s normal.
5. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes. Do not let it boil.
6. Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Let the lemon curd cool for a few minutes.
7. Pour the lemon curd into sterilized jars or airtight containers, and let it cool completely. It will continue to thicken as it cools.
8. Once cooled, seal the jars or containers and refrigerate the lemon curd. It will keep for about 2 weeks in the refrigerator.

---