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
Scale
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
