Lemon Curd Recipe
Introduction
Lemon curd is a bright, tangy spread that’s perfect for toast, scones, or as a dessert topping. This recipe yields a smooth, creamy curd bursting with fresh lemon flavor and just the right balance of sweetness and richness.
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, egg yolks, lemon juice, butter, and salt until combined.
- Step 3: Place the saucepan over medium heat (or medium-low if your stove runs hot). Whisk occasionally as the butter melts, then whisk continuously once all the butter is melted.
- Step 4: When you see the first bubble appear (after about 3 to 4 minutes), continue whisking for 1 more minute until the mixture thickens to a custard-like consistency. If it’s not thick enough, keep cooking briefly while whisking.
- Step 5: Pour the lemon curd through a fine sieve into a small bowl to remove any cooked egg bits if necessary. Cover immediately with cling wrap pressed directly onto the surface to prevent a skin from forming.
- Step 6: Let the curd cool on the counter for 30 minutes, then refrigerate for at least 1 hour before using to allow it to set fully.
Tips & Variations
- Use fresh lemons for the best flavor and zest finely to avoid bitter pith.
- For a smoother curd, strain carefully to catch any cooked egg bits.
- Try swapping lemon juice with lime juice for a citrus twist.
- To make the curd vegan, substitute butter with coconut oil and use a plant-based egg replacer, though textures may vary.
Storage
Store lemon curd in an airtight container in the refrigerator for up to 1 week. When ready to use, you can bring it to room temperature or warm it gently in a bowl over hot water to soften if it becomes too firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular granulated sugar instead of caster sugar?
Yes, regular granulated sugar works fine. Caster sugar dissolves more easily and gives a smoother texture, but granulated sugar will still produce delicious lemon curd.
What should I do if my lemon curd curdles or lumps?
If the curd curdles, whisk vigorously off the heat to try to bring it back together. Straining the curd through a fine sieve can also help remove lumps for a smoother finish.
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Lemon Curd Recipe
- Total Time: 1 hour 45 minutes
- Yield: About 3/4 cup (180 ml) 1x
- Diet: Vegetarian
Description
A tangy and smooth homemade lemon curd recipe that’s perfect for spreading on toast, dolloping on desserts, or using as a filling. This lemon curd combines fresh lemon zest and juice with egg yolks and butter, cooked gently on the stovetop to create a luscious custard-like spread bursting with bright citrus flavor.
Ingredients
Ingredients
- 3 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks (from the eggs used in the meringue)
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch of salt
Instructions
- Infuse lemon flavor: Rub the sugar and lemon zest together using your fingers in a small bowl to release the essential lemon oils and enhance the flavor.
- Combine ingredients: In a small saucepan, whisk together the lemon sugar mixture and egg yolks until combined. Add the lemon juice, cubed butter, and a pinch of salt, stirring to mix everything well.
- Cook and thicken: Place the saucepan over medium heat (or medium-low if your stove runs hot). As the butter melts, whisk occasionally, increasing to constant but gentle whisking once the butter has fully melted. When the mixture begins to bubble gently (about 3 to 4 minutes), whisk continuously for one more minute until it thickens to a custard-like consistency. If it’s not thick enough, continue cooking a bit longer while whisking.
- Cool and store: Pour the curd into a small bowl, straining it if you notice any lumps of cooked egg. Cover immediately with cling wrap pressed directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before using to allow it to set properly.
Notes
- Use freshly zested lemons for the best flavor.
- Be careful not to let the mixture boil rapidly or overcook, as this can cause curdling.
- Cover the lemon curd with cling wrap touching the surface to avoid forming a skin.
- If lumps form, strain the lemon curd for a silky texture.
- Store lemon curd in the refrigerator and consume within one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: British
Keywords: lemon curd, homemade lemon curd, lemon dessert sauce, lemon spread, citrus curd, custard
