Print

Lemon Curd Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

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.

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.

Find it online: https://bitezly.com/lemon-curd-recipe/