Lemon Curd Recipe
If you’ve never tasted the sunny magic of Lemon Curd, you’re in for a real treat! This vibrant, silky spread is the ultimate way to capture pure citrus brightness in every spoonful. Whether you dollop it on scones, swirl it into yogurt, or sneak a taste straight from the jar, Lemon Curd is a must-have for elevating desserts or brunch spreads. Let’s make a batch together and spread some zingy joy!
Ingredients You’ll Need
With just a handful of everyday ingredients, you’ll create Lemon Curd with a luxurious texture and a perfectly balanced sweet-tart flavor. Each element plays an essential part—let’s take a closer look at why you’ll want to use every single one.
- Unsalted butter, cubed: This rich base gives Lemon Curd its velvety mouthfeel and glossy sheen; cutting it into cubes helps it melt evenly.
- Granulated sugar: Sugar not only sweetens, but smooths out the acidity, ensuring your curd isn’t mouth-puckeringly tart.
- Egg yolks: The yolks lend extra creaminess and that beautiful golden color to your finished curd.
- Whole eggs: Whole eggs help thicken the spread and give it structure, making it perfectly spoonable.
- Fresh lemon juice (about 3–4 lemons): Bursting with citrus tang, fresh juice is miles better than bottled and delivers that punchy flavor you crave.
- Lemon zest: Zest packs all the fragrant citrus oils from the peel, intensifying the fresh flavor and aroma.
How to Make Lemon Curd
Step 1: Melt the Butter Low and Slow
Begin by placing your cubed butter in a medium saucepan over low heat. Melting the butter gently gives your Lemon Curd extra gloss and prevents scorching, which can affect both flavor and color. Take your time—there’s no rush. This delicious process is all part of the reward!
Step 2: Whisk Together the Eggs, Sugar, Juice, and Zest
In a mixing bowl, combine granulated sugar, egg yolks, whole eggs, fresh lemon juice, and aromatic zest. Whisk until the mixture is completely smooth; this ensures the sugar dissolves and keeps the texture silky. The mixture should be uniform in color and scent wonderfully zesty already!
Step 3: Combine and Whisk Continually
Slowly pour the egg mixture into the melted butter, whisking constantly as you do. Keeping everything moving is key to a custard that’s creamy rather than curdled. Return the saucepan to low or medium-low heat and keep stirring with a rubber spatula.
Step 4: Gently Cook Until Thickened
Cook your Lemon Curd mixture gently for 10–15 minutes, stirring continuously. You’ll know it’s ready when it coats the back of a spoon—this means it’ll hold its shape beautifully as a spread or tart filling. Be sure it never boils; patience here preserves that beloved silky texture and bright flavor.
Step 5: Strain and Cool
Once your curd has thickened, immediately pass it through a fine mesh sieve into a clean bowl. This step removes any bits of cooked egg or zest, so your Lemon Curd ends up glossy and smooth. Let it cool to room temperature before transferring to an airtight container.
Step 6: Chill Before Serving
Refrigerate your Lemon Curd for at least 2 hours to allow the flavors to meld and the texture to set fully. It’s hard to wait, but this final step guarantees that thick, luscious consistency that clings to scones, cakes, or spoons alike!
How to Serve Lemon Curd
Garnishes
A lemon twist, fresh berries, or even edible flowers make beautiful garnishes on a dish finished with Lemon Curd. These not only add vibrant color but heighten the celebration of citrus. A dusting of powdered sugar is also a classic touch—but the real star is that glossy curd!
Side Dishes
Pile your Lemon Curd high onto warm scones, fluffy pancakes, or toasted brioche for a dreamy breakfast or brunch. It’s also brilliant swirled through Greek yogurt, topping waffles, or spooned onto a pavlova for a stunning dessert centerpiece.
Creative Ways to Present
Layer Lemon Curd into mini tart shells for dazzling party treats, or fold it into whipped cream for an instant mousse. Try sandwiching it between cookies, drizzling over pound cake, or gifting a jar wrapped with ribbon—you’ll be everyone’s favorite guest!
Make Ahead and Storage
Storing Leftovers
Once made, Lemon Curd keeps beautifully in the refrigerator for up to 2 weeks. Store it in an airtight container to lock in the freshness. You may find the texture thickens slightly over time, making it even easier to spread on toast or fill cakes.
Freezing
If you want to make a big batch ahead, Lemon Curd freezes impressively well for up to 3 months. Spoon cooled curd into freezer-safe containers, leaving a bit of space at the top. Let it thaw overnight in the fridge and give it a gentle stir to refresh before serving.
Reheating
Most of the time, Lemon Curd is delicious served cold or at room temperature. If you’d like to gently warm it—especially for drizzling—place it in a bowl set over a pan of simmering water and stir until just loosened. Don’t let it get hot or boil, which can separate the curd.
FAQs
Why isn’t my Lemon Curd thickening?
Patience is key! Make sure you’re cooking on low to medium-low heat, stirring constantly. If the heat’s too high, the eggs may scramble instead of thickening the mixture. Keep stirring and watch for that magical moment when it coats the back of a spoon.
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice always delivers the brightest, most authentic flavor. Bottled juice just doesn’t capture the same zing and aroma, so for the best Lemon Curd, stick with fresh lemons whenever possible.
What should I do if my curd has lumps?
Don’t worry! Simply strain your Lemon Curd through a fine mesh sieve while it’s still warm. This step removes any bits of cooked egg or zest, leaving you with a silky-smooth spread every time.
Is Lemon Curd gluten-free?
Yes—this recipe is naturally gluten-free, making it a wonderful option for a variety of dietary needs. Just double check that all your tools are clean and that your other ingredients are gluten-free if cross-contamination is a concern.
Can I double the recipe if I need more?
Absolutely! This Lemon Curd recipe doubles wonderfully. Just be sure to use a larger saucepan and whisk the mixture longer, as it may take a few extra minutes to thicken. The flavor stays perfect at any size batch.
Final Thoughts
Few treats feel as special yet simple as homemade Lemon Curd. If you’ve never made it, I can’t encourage you enough: try it once and you’ll be hooked. Go ahead, make a jar—you’ll find endless delicious ways to brighten your kitchen, and probably a few new fans along the way!
Print
Lemon Curd Recipe
- Total Time: 25 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make delicious homemade Lemon Curd that is perfect as a tart filling, spread, or topping. This tangy and sweet citrus spread is easy to prepare and versatile in its uses.
Ingredients
Ingredients:
- 1/2 cup unsalted butter, cubed
- 1 cup granulated sugar
- 3 large egg yolks
- 2 large eggs
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
Instructions
- Melt the Butter: In a medium saucepan over low heat, melt the butter.
- Prepare the Lemon Mixture: In a separate bowl, whisk together the sugar, egg yolks, eggs, lemon juice, and lemon zest until fully combined. Slowly pour the egg mixture into the melted butter, whisking constantly.
- Cook the Mixture: Cook the mixture over low to medium-low heat, stirring constantly for 10–15 minutes, or until it thickens enough to coat the back of a spoon. Do not let it boil.
- Strain and Cool: Once thickened, remove from heat and strain through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or zest. Let cool to room temperature.
- Refrigerate: Transfer the lemon curd to an airtight container. Refrigerate for at least 2 hours before using.
Notes
- Lemon curd can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.
- Use it as a filling for cakes, tarts, or spread on toast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment, Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 14g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
