Lemon Curd Recipe

Introduction

Lemon curd is a bright, tangy, and creamy spread that adds a burst of citrus flavor to toast, pastries, and desserts. This easy recipe creates a smooth and velvety curd that is perfect for any occasion.

Ingredients

• 4 egg yolks
• 3/4 cup sugar
• 1/2 cup fresh lemon juice (about 3 lemons)
• 4 tablespoons butter
• 1 tablespoon lemon zest (about 1 lemon)

Instructions

1. Step 1: Juice the lemons to obtain 1/2 cup of lemon juice and zest one lemon.
2. Step 2: In a small saucepan, combine the egg yolks, sugar, and lemon juice. Whisk over low heat until the mixture is blended.
3. Step 3: Add the butter and lemon zest, stirring constantly. Cook until the curd thickens enough to coat the back of a spoon, about 10 minutes. If using a thermometer, cook until it reaches 160°F (71°C).
4. Step 4: Strain the lemon curd through a fine mesh sieve to remove zest and any cooked egg bits for a smooth texture.
5. Step 5: Pour the lemon curd into a bowl or glass jar and let it cool to room temperature.
6. Step 6: Refrigerate the curd until ready to use. It will thicken further as it chills.

Tips & Variations

• Use organic lemons for zest and juice to avoid pesticide residues and enhance flavor.
• Add a splash of vanilla extract for a subtle twist on the classic lemon flavor.
• For a dairy-free version, substitute butter with coconut oil.
• Whisk continuously to prevent curdling and ensure a smooth texture.

Storage

Store the lemon curd in an airtight container in the refrigerator for up to 1 week. Reheat gently in a warm water bath if the curd becomes too firm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze lemon curd?

Yes, lemon curd freezes well. Store it in an airtight container and thaw overnight in the refrigerator before use. Note that texture may slightly change after freezing.

Why did my lemon curd curdle?

Curdling usually happens if the heat is too high or the mixture cooks too quickly. To prevent this, cook over low heat and stir constantly until the curd thickens.

Lemon Curd Recipe

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4.7 from 97 reviews

This classic Lemon Curd recipe yields a smooth, tangy, and creamy spread perfect for adding bright citrus flavor to toast, scones, desserts, and more. Made with fresh lemon juice, zest, butter, egg yolks, and sugar, this easy stovetop curd is cooked gently until thickened to the perfect consistency.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 16 servings 1x
• Category: Sauce/Spread
• Method: Stovetop
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 4 egg yolks
• 3/4 cup sugar
• 1/2 cup fresh lemon juice (about 3 lemons)
• 4 tablespoons butter
• 1 tablespoon lemon zest (about 1 lemon)

Instructions

1. Juice and zest lemons: Juice enough lemons to yield 1/2 cup of fresh lemon juice and zest one lemon to get about 1 tablespoon of lemon zest for maximum flavor.
2. Combine egg yolks, sugar, and lemon juice: In a small saucepan, whisk together the egg yolks, sugar, and lemon juice over low heat until fully blended to begin the curd base.
3. Add butter and lemon zest, cook until thickened: Stir in the butter and lemon zest continuously while cooking the mixture on low heat. Cook until the curd thickens enough to coat the back of a spoon, about 10 minutes. Alternatively, use a thermometer to cook until the temperature reaches 160°F to ensure proper thickening and safe cooking of the eggs.
4. Strain the curd: Pour the hot lemon curd through a fine wire mesh sieve to remove any lemon zest pieces and any cooked egg bits to achieve a silky smooth texture.
5. Cool the curd: Transfer the strained curd to a bowl or glass jar and allow it to cool to room temperature for proper setting.
6. Refrigerate until ready to use: Cover and refrigerate the lemon curd until chilled. It can be stored in the refrigerator for up to two weeks and used as a spread or dessert topping.

Notes

• Use fresh lemons for the best flavor and acidity in your lemon curd.
• Cook the curd gently over low heat to avoid scrambling the eggs.
• If you don’t have a thermometer, use the spoon-coating test to judge when the curd is done.
• Store lemon curd in an airtight container in the refrigerator for up to 2 weeks.
• Lemon curd can be served chilled or at room temperature.

Keywords: lemon curd, lemon spread, lemon dessert sauce, citrus curd, homemade lemon curd, easy lemon curd recipe