Best Lemon Curd Recipe

Why You’ll Love This Recipe

Lemon curd is the ideal way to brighten up your dishes with a zesty, refreshing flavor. It’s incredibly versatile and easy to make, requiring just a few basic ingredients. The texture is velvety, and it can be used in numerous ways—from topping your favorite desserts to serving as a filling in cakes and pastries. Plus, it’s made from scratch, ensuring the freshest taste that store-bought versions simply can’t match. Whether you’re new to making lemon curd or a seasoned pro, this recipe guarantees a delightful outcome.

Ingredients

• 4 large egg yolks

• 2 whole large eggs

• 1 cup granulated sugar

• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

• 1 tablespoon lemon zest (optional but highly recommended)

• 6 tablespoons unsalted butter, cut into small cubes

• A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Your Tools: Have a medium heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula ready before starting.

2. Whisk the Eggs and Sugar: In the saucepan, combine the egg yolks, whole eggs, and granulated sugar. Whisk until fully blended and slightly thickened.

3. Add Lemon Juice, Zest, and Salt: Slowly whisk in the lemon juice, lemon zest, and a pinch of salt, ensuring the mixture is completely combined.

4. Cook Low and Slow: Set the saucepan over low to medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and sides to prevent curdling. Continue stirring for 8 to 12 minutes, until the curd thickens and coats the back of a spoon.

5. Strain for Silky Smoothness: Remove the curd from heat immediately and pour through a fine mesh strainer into a clean bowl to remove any cooked egg bits and zest.

6. Stir in the Butter: Add the butter cubes to the warm curd. Stir until the butter is fully melted and incorporated, creating a smooth, velvety texture.

7. Cool and Store: Place plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool completely before refrigerating.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: 22 minutes

• Servings: Makes about 1 1/2 cups of lemon curd

Variations

• Use different citrus fruits: Experiment with orange, lime, or grapefruit juice for a unique flavor twist.

• Add herbs: Infuse the curd with fresh herbs like rosemary or thyme for a more complex taste.

• Spiced lemon curd: Add a pinch of ground ginger or cardamom for a warm, spicy version of this classic recipe.

Storage/Reheating

Lemon curd can be stored in an airtight container in the refrigerator for up to 1-2 weeks. To prevent the curd from forming a skin, place plastic wrap directly on the surface before sealing. For reheating, warm it gently on the stove over low heat, stirring constantly, until it reaches your desired temperature.

FAQs

1. Can I use bottled lemon juice instead of fresh lemons?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

2. Can I use this lemon curd in a pie?

Yes, lemon curd makes a fantastic filling for lemon meringue pie or as a layer in a tart.

3. How do I know when the lemon curd is done?

The curd should coat the back of a spoon and hold its shape when you run your finger through it. If it’s too runny, continue cooking for a few more minutes.

4. Can I freeze lemon curd?

Lemon curd can be frozen for up to 3 months. Make sure to store it in a freezer-safe container, and thaw it overnight in the fridge before using.

5. Why is my lemon curd lumpy?

Lumpy curd may occur if the eggs cook too quickly. Ensure that you cook the curd on low heat and stir constantly to prevent this.

6. Can I use margarine instead of butter?

Butter is essential for the creamy texture, but margarine can be used if necessary. The taste may slightly differ.

7. Can I add more sugar to sweeten it?

Yes, you can adjust the sugar to your liking, but keep in mind that too much sugar can affect the texture.

8. How do I remove the lemon zest from the curd?

You can strain the curd through a fine mesh strainer to remove any zest or egg bits for a smoother texture.

9. Can I double this recipe?

Yes, you can double the ingredients if you need more lemon curd, just be sure to use a larger saucepan and stir constantly to avoid burning.

10. How do I serve lemon curd?

Lemon curd can be served as a topping for scones, pancakes, or waffles, or used as a filling for cakes, pastries, or cupcakes.

Conclusion

Making homemade lemon curd is a simple yet rewarding process that results in a versatile and delicious spread. Whether you’re using it to enhance your desserts or as a filling for pastries, this lemon curd recipe will become a staple in your kitchen. With its creamy texture and perfect balance of sweetness and tartness, it’s sure to impress anyone who tries it.