Lemon Curd Recipe

If you’re anything like me, you know that the magic of a perfect lemon curd can brighten up just about any dessert or snack. The Lemon Curd Recipe I’m sharing today is a simple yet stunning blend of tangy lemon juice, silky butter, and just the right sweetness to create a luscious curd that’s both refreshing and indulgent. Whether spooned over scones, layered into cakes, or simply enjoyed by the spoonful, this recipe will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

What’s wonderful about this Lemon Curd Recipe is how minimal and straightforward the ingredients are, yet each one plays a crucial role in delivering that creamy texture and vibrant flavor. From the bright lemon zest to the rich butter, these pantry essentials come together in perfect harmony.

• 1 cup granulated sugar: Adds just the right amount of sweetness and balances the tartness of the lemons.
• 2 tablespoons lemon zest (from 2 lemons): Infuses the curd with intense, aromatic lemon oils that elevate every bite.
• 6 large egg yolks: Provide the silky richness and natural thickening that makes the curd smooth and creamy.
• 7 tablespoons lemon juice (100mL): Delivers fresh citrus tang that’s the heart of the recipe.
• ½ cup unsalted butter (cold, 113g): Adds velvety texture and a luscious mouthfeel, making the curd utterly irresistible.

How to Make Lemon Curd Recipe

Step 1: Zest and Sugar Prep

Start by zesting your lemons to capture those wonderful oils. If you have a food processor, pulse the lemon zest and granulated sugar together to release the fragrant citrus essence, making your lemon curd even more flavorful. This step is optional but highly recommended for that aromatic boost.

Step 2: Extract Fresh Lemon Juice

Next, juice the lemons until you have about half a cup (around 7 tablespoons) of fresh lemon juice. Be sure to strain out any seeds—nothing ruins a creamy curd like crunchy lemon seeds! Fresh juice is key here to maintain that bright, tangy profile.

Step 3: Whisk Eggs and Sugar

Into a pot, strain the 6 large egg yolks and lightly whisk them. Add the sugar (with or without zest, depending on your earlier step) and beat until the mixture lightens in color. This not only incorporates air but also gently combines the ingredients for a silky base.

Step 4: Incorporate Lemon Juice Gradually

Slowly add the lemon juice to the egg and sugar mixture while whisking continuously. This prevents curdling and keeps everything smooth, setting the stage for that perfect custard texture.

Step 5: Cook and Thicken

Place the pot over low heat and stir constantly with a wire whisk. Watch for the mixture to thicken—it should just start to bubble and coat the back of a wooden spoon. This indicates the curd has reached the perfect consistency without scrambling the eggs.

Step 6: Add Butter for Creaminess

Remove the pot from the heat, then add the cold, cubed butter little by little, stirring until fully melted and incorporated. This step enriches the curd and gives it that luxuriously smooth texture you’re craving.

Step 7: Optional Strain for Smoothness

For an ultra-silky finish, strain the lemon curd through a fine mesh sieve to remove any bits of zest or coagulated egg. The resulting curd is silky smooth and perfect for spreading or spooning.

Step 8: Cool and Store

Transfer your lemon curd to a clean, sealable container or bowl. If using a bowl, cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least an hour to let the flavors meld and the curd set properly.

How to Serve Lemon Curd Recipe

Garnishes

A little lemon zest or a fresh mint leaf on top can brighten up your presentation and add an inviting pop of color. A delicate dusting of powdered sugar contrasts beautifully with the tangy curd and looks gorgeous on serving dishes.

Side Dishes

Lemon curd pairs beautifully with freshly baked scones, warm toast, buttery croissants, or even dolloped atop vanilla yogurt. It also makes a wonderful drizzle over pancakes or waffles for a zesty morning treat.

Creative Ways to Present

Try layering the lemon curd between fluffy sponge cake layers or spooning it over ice cream for a vibrant dessert upgrade. You can also swirl it into whipped cream or mascarpone for a quick lemon mousse that dazzles guests.

Make Ahead and Storage

Storing Leftovers

Lemon curd stores beautifully in the refrigerator for up to two weeks when kept in an airtight container. Just keep it chilled and covered to enjoy that fresh, tangy flavor whenever a craving hits.

Freezing

If you want to make a big batch, lemon curd can be frozen for up to three months. Freeze in a sealable container, leaving a bit of headspace as it may expand slightly. Thaw slowly in the refrigerator to maintain the best texture.

Reheating

To reheat, gently warm the lemon curd in a heatproof bowl over simmering water, stirring frequently. This prevents overheating and keeps the curd smooth and silky. Avoid microwave heating to reduce the risk of curdling.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always preferable in a Lemon Curd Recipe because it provides bright, natural acidity and vibrant flavor. Bottled juice can work in a pinch, but the taste won’t be as fresh or bright.

What can I do if my lemon curd is lumpy?

Lumpy curd usually means the eggs cooked too fast. To fix this, try straining your curd through a fine sieve and whisk it vigorously. Adjusting cooking temperature to low and stirring constantly next time will prevent lumps.

Is it safe to eat lemon curd made with raw eggs?

This recipe uses cooked egg yolks, gently heated until thickened and bubbling, which kills harmful bacteria and makes it safe to eat. Always cook your lemon curd as directed to avoid any health risks.

Can I substitute butter with margarine or oil?

Butter is key to the rich texture of this lemon curd. Margarine may alter flavor and texture, and oil won’t provide the same creaminess. For best results, use unsalted butter as recommended.

How long does homemade lemon curd last in the fridge?

Stored properly in an airtight container, homemade lemon curd will stay fresh and delicious for up to two weeks. Always check for any off smells or mold before use.

Final Thoughts

There really is nothing quite like homemade lemon curd to brighten your day and elevate your favorite desserts. I hope this lemon curd recipe inspires you to whip up a batch, share it with loved ones, and discover just how simple and rewarding homemade citrus goodness can be. Enjoy every tangy, creamy spoonful!

Lemon Curd Recipe

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This classic Lemon Curd recipe yields a silky smooth, tangy-sweet spread perfect for enhancing your desserts, breakfasts, and more. Made by gently cooking egg yolks, sugar, lemon juice, zest, and butter, the curd thickens into a luscious consistency that’s ideal for spreading on toast, filling cakes, or topping yogurt.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 1 cup (approximately 240mL) lemon curd
• Category: Sauce/Spread
• Method: Stovetop
• Cuisine: American

Ingredients

Ingredients

• 1 cup granulated sugar (200g)
• 2 tablespoons lemon zest (from 2 lemons)
• 6 large egg yolks
• 7 tablespoons lemon juice (100mL), strained
• ½ cup unsalted butter, cold and cubed (113g)

Instructions

1. Zest the Lemons: Use a grater or zester to remove the zest from two lemons. For extra flavor, optionally pulse the lemon zest and sugar together in a food processor to extract more oils, though this step is not mandatory.
2. Juice the Lemons: Squeeze the lemons to obtain about 7 tablespoons (approximately 100mL) of lemon juice. Strain out any seeds to keep the curd smooth.
3. Combine Egg Yolks and Sugar: Strain the six egg yolks into a pot and lightly beat them using a wire whisk. Gradually whisk in the sugar until the mixture becomes lighter in color and well blended.
4. Add Lemon Juice: Slowly stir the lemon juice into the egg yolk and sugar mixture, incorporating it evenly.
5. Cook the Mixture: Place the pot over low heat and stir constantly with a wire whisk. Cook gently until the mixture thickens, starts to bubble lightly, and coats the back of a wooden spoon. This gradual heating prevents curdling and ensures a creamy texture.
6. Add Butter: Remove the pot from the heat and fold in the cold, cubed butter until it completely melts and blends into the curd, yielding a rich, smooth finish.
7. Optional Strain: For an ultra-smooth texture, strain the lemon curd through a fine mesh sieve to remove any zest bits or cooked egg solids.
8. Store Properly: Transfer the lemon curd into a sealable container or bowl. If using a bowl, cover the surface directly with plastic wrap to prevent a skin from forming. Chill before serving or use.

Notes

• Constant stirring and low heat are critical to prevent eggs from scrambling.
• Use fresh lemons for the best flavor and optimal acidity.
• Store lemon curd refrigerated and use within 1 to 2 weeks.
• You can use the lemon curd as a spread, dessert topping, or filling.
• If you prefer a less tangy curd, reduce the lemon juice slightly to taste.