Lemon Curd Recipe
Introduction
Lemon curd is a bright, tangy spread that adds a burst of citrus flavor to toast, desserts, and more. This easy homemade version is creamy, smooth, and perfectly balanced between tart and sweet.
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Step 1: In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until well combined.
- Step 2: Place the saucepan over low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes. The curd will foam at first, but the foam will disappear as it thickens. Keep whisking to prevent curdling.
- Step 3: Remove the saucepan from the heat and stir in the cold butter cubes until fully melted and the curd is smooth.
- Step 4: Transfer the lemon curd to an airtight container or glass jar. Cover and refrigerate until completely cooled, about 2 hours, before serving.
Tips & Variations
- Use fresh lemon juice and zest for the best bright flavor.
- For a silkier texture, strain the curd through a fine sieve before adding the butter.
- You can swap lemon for lime juice and zest for a zesty twist.
Storage
Store lemon curd in an airtight container in the refrigerator for up to one week. Reheat gently in a warm water bath or microwave before using if it becomes too firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze lemon curd?
Yes, lemon curd can be frozen for up to 2 months. Thaw it overnight in the refrigerator and stir well before serving.
Why did my lemon curd curdle?
Lemon curd can curdle if cooked over too high heat or if not whisked constantly. Use low heat and steady whisking to ensure a smooth texture.
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Lemon Curd Recipe
- Total Time: 2 hours 15 minutes
- Yield: About 1 cup 1x
Description
This classic lemon curd recipe creates a smooth, tangy, and sweet spread made from fresh lemon juice, eggs, sugar, and butter. Perfect for spreading on toast, dolloping on desserts, or using as a filling, this homemade lemon curd is rich and luscious with a bright citrus flavor.
Ingredients
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Combine ingredients: In a small saucepan, whisk together the whole eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and a pinch of salt until fully combined and smooth.
- Cook the lemon curd: Place the saucepan over low heat and cook the mixture, whisking constantly to prevent curdling. Continue until the curd thickens enough to coat the back of a spoon, about 10 minutes. You’ll notice the curd foam at first, but this will subside as it thickens.
- Add butter and smooth: Remove the saucepan from heat and add the cubed cold unsalted butter. Stir continuously until the butter has fully melted and the lemon curd is smooth and silky in texture.
- Cool and store: Transfer the lemon curd to an airtight container or glass jar. Cover and refrigerate until completely cooled, approximately 2 hours, before serving. Store in the refrigerator for up to one week.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Whisk constantly during cooking to avoid scrambled eggs forming.
- The curd thickens more upon cooling, so avoid overcooking.
- Store in a glass jar for better preservation and flavor retention.
- Can be enjoyed on toast, scones, pancakes, or as a filling for cakes and tarts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Keywords: lemon curd, citrus spread, lemon jam, homemade lemon curd, lemon dessert topping
