Lemon Curd Recipe
Introduction
Lemon curd is a bright and tangy spread that adds a burst of citrus flavor to toast, desserts, and pastries. This silky smooth curd combines fresh lemon juice with butter and sugar for a perfect balance of sweet and tart. It’s easy to make and wonderfully versatile in the kitchen.
Ingredients
- 3 tbsp caster sugar (superfine sugar) – or regular/granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch of salt
Instructions
- Step 1: Rub the sugar and lemon zest together in a small bowl using your fingers to release the lemon oils and enhance the flavor.
- Step 2: In a small saucepan, whisk together the lemon sugar and egg yolks until combined. Add the lemon juice, butter cubes, and a pinch of salt, then stir to mix.
- Step 3: Place the saucepan over medium heat (or medium-low if your stove is strong). Whisk occasionally as the butter melts, then whisk continuously once melted.
- Step 4: When the mixture reaches the first bubble (about 3 to 4 minutes), continue whisking for 1 minute more to thicken. It should have a custard-like consistency. If not thick enough, cook a little longer.
- Step 5: Pour the curd into a small bowl, straining it if there are any small lumps of cooked egg. Cover immediately with cling wrap pressed against the surface to prevent a skin from forming.
- Step 6: Let cool on the counter for 30 minutes, then refrigerate for at least 1 hour before using to allow the flavors to develop and the curd to set fully.
Tips & Variations
- Use fresh, unwaxed lemons for the best zest and juice flavor.
- If the curd thickens too much after chilling, stir in a teaspoon of warm water to loosen it before serving.
- Substitute lime juice and zest instead of lemon for a zesty twist.
- For a vegan version, try replacing egg yolks with cornstarch and using plant-based butter.
Storage
Store lemon curd in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and stir before using. Reheat gently over low heat if you want a spreadable consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of caster sugar?
Yes, regular granulated sugar can be used, though caster sugar dissolves more quickly, resulting in a smoother curd.
Why is my lemon curd grainy?
Graininess usually happens if the eggs are overcooked or the heat is too high. Whisk continuously and cook gently to avoid scrambling the eggs.
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Lemon Curd Recipe
- Total Time: 1 hour 43 minutes
- Yield: About 3/4 cup (180 ml) 1x
Description
This tangy and smooth lemon curd recipe is a delightful spread or filling perfect for desserts, pastries, or simply enjoyed on toast. Made with fresh lemon juice, zest, egg yolks, butter, and sugar, it delivers a bright citrus flavor with a creamy, custard-like texture. The curd is gently cooked on the stove for just a few minutes until thickened, then cooled to set.
Ingredients
Ingredients
- 3 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice (freshly squeezed)
- 3 egg yolks
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2 inch cubes
- Pinch of salt
Instructions
- Rub Sugar and Zest: In a small bowl, rub the caster sugar and lemon zest together using your fingers. This process helps release the essential oils from the zest, enhancing the lemon flavor in the curd.
- Combine Ingredients: Transfer the lemon sugar mixture to a small saucepan. Add the egg yolks and whisk to combine thoroughly. Then add the fresh lemon juice, cubed unsalted butter, and a pinch of salt. Mix everything gently to incorporate.
- Cook and Thicken: Place the saucepan on the stove over medium heat (or medium-low if your stove runs hot). As the butter melts, whisk intermittently. Once the butter has fully melted, whisk constantly but gently. After about 3 to 4 minutes, when you see the first bubble forming, continue whisking for another minute. The mixture should thicken to a custard-like consistency. If it is not thick enough, continue cooking and whisking until desired thickness is reached.
- Cool and Store: Remove the saucepan from heat. Pour the lemon curd through a fine sieve into a small bowl to remove any small lumps of cooked egg. Immediately cover the surface of the curd with cling wrap to prevent a skin from forming. Allow to cool on the countertop for 30 minutes, then refrigerate for at least 1 hour before using to let it fully set.
Notes
- Use freshly squeezed lemon juice for the best flavor; bottled lemon juice can alter the taste.
- Be careful not to overheat the curd or it may curdle; whisk continuously once it starts thickening.
- The cling wrap should touch the surface of the curd to avoid forming a skin.
- Store in the refrigerator for up to 1 week in an airtight container.
- Lemon curd can also be frozen for up to 2 months; thaw in the refrigerator before use.
- If you prefer a smoother texture, straining the curd before cooling is recommended.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Keywords: lemon curd, lemon spread, homemade lemon curd, citrus curd, lemon dessert sauce
