Name: Lemon Curd Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: British
Ingredients: 3 large eggs; 1 cup granulated sugar; 1/2 cup fresh lemon juice (about 3-4 lemons); 1 tablespoon lemon zest; 1/2 cup unsalted butter, cut into small pieces

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If you’re ready to make your desserts and breakfasts sing, nothing does it better than a generous spoonful of Lemon Curd. This melt-in-your-mouth spread is the ultimate balance of tart and sweet, with a silky texture that dances on the tongue. It packs a bright citrus punch that’s impossible to resist, whether you’re dolloping it on fresh scones, swirling it into yogurt, or simply sneaking tastes straight from the jar. Let’s dive into the zesty magic of homemade Lemon Curd!

Ingredients You’ll Need

Homemade Lemon Curd only calls for a few simple ingredients, but each one plays an essential role in the flavor, color, and luxurious texture. Gather these basics and you’ll be amazed how easily you can whip up this sunshine-filled treat:

Eggs: These provide the creamy base and give your Lemon Curd its signature custard texture.
Granulated Sugar: Sweetens the curd just enough to balance the sharpness of the lemon.
Fresh Lemon Juice: The unmistakable star — freshly squeezed for bold citrus flavor.
Lemon Zest: Intensifies the aroma and adds a beautiful speckle of color throughout your curd.
Unsalted Butter: Melted in at the end, butter gives the curd its luscious, glossy finish and rich mouthfeel.

How to Make Lemon Curd

Step 1: Whisk Together Your Base

In a medium saucepan, combine the eggs, sugar, lemon juice, and zest. Whisk them together until everything is fully blended and smooth. This first step will make sure your Lemon Curd is lump-free and bright from the start.

Step 2: Cook and Thicken

Place the saucepan over medium heat and whisk constantly. As the mixture heats, it will slowly thicken—be patient! You’re looking for it to coat the back of your spoon, which usually takes about 8 to 10 minutes. Remember, gentle heat is your friend here, so don’t let the mixture boil or you might scramble the eggs.

Step 3: Add Butter for Creaminess

Once your curd has thickened, remove the saucepan from the heat. Gradually whisk in the butter, a few pieces at a time. The butter will melt, turning your Lemon Curd gorgeously glossy and smooth.

Step 4: Strain for Silky Perfection

To ensure your curd is perfectly silky, pour it through a fine mesh sieve into a clean bowl. This step removes any bits of zest or cooked egg, guaranteeing a dreamy texture.

Step 5: Cool and Chill

Let your Lemon Curd cool for a few minutes, then transfer it to a jar or airtight container. Pop it in the refrigerator for at least an hour before using. This rest in the fridge allows it to thicken fully and the flavors to meld beautifully.

How to Serve Lemon Curd

Lemon Curd Garnishes

Add a pop of color by sprinkling fresh lemon zest or a handful of edible flowers over a pool of Lemon Curd. For extra flair, try a dusting of powdered sugar or a sweet mint leaf—your desserts and breakfasts will look straight from a Parisian patisserie.

Side Dishes

Lemon Curd absolutely thrives when paired with buttery scones, fluffy pancakes, or a slice of warm toast. It’s heaven layered between cakes or spooned over creamy Greek yogurt, where that tart-sweet magic really comes alive.

Creative Ways to Present

The options are truly endless! Swirl your Lemon Curd into cheesecake batter, pipe it into cupcakes, or sandwich it between crisp cookies. For a show-stopping dessert, try filling mini tart shells or folding it into whipped cream for dreamy parfaits.

Make Ahead and Storage

Storing Leftovers

Lemon Curd keeps beautifully in the fridge. Once cooled, store it in a tightly sealed jar or container—it will stay fresh and bright for up to two weeks. Just be sure to use a clean spoon every time to keep it at its best.

Freezing

If you have extra Lemon Curd, it can be frozen for up to three months. Spoon it into freezer-safe containers, leaving a little space at the top. Thaw overnight in the refrigerator and stir well before using to restore the silky texture.

Reheating

There’s typically no need to reheat Lemon Curd since it’s served chilled or at room temperature. If you prefer a slightly warm curd, gently warm it in a bowl set over simmering water, whisking constantly—just don’t let it get too hot or boil.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled juice is handy, fresh lemon juice makes a huge difference in both taste and aroma. For truly vibrant Lemon Curd, freshly squeezed is the way to go.

Why did my Lemon Curd turn out lumpy?

Lumps usually mean the eggs cooked too quickly. To avoid this, keep your heat medium or low and never stop whisking. Straining the finished curd through a sieve will also ensure it’s perfectly smooth.

Can I make Lemon Curd without butter?

You can make a dairy-free version by substituting coconut oil or leaving out the fat entirely, but it won’t be quite as rich or silky. Butter really does add that luxurious mouthfeel we all love.

What’s the best way to use Lemon Curd in cakes?

Lemon Curd makes a fabulous cake filling! Spread a generous layer between cake rounds, or make a delightful surprise center in cupcakes by cutting out a core and spooning in the curd before frosting.

Is Lemon Curd gluten-free?

Yes, classic Lemon Curd is naturally gluten-free since it doesn’t contain flour or gluten-based thickeners. Just double-check any additions or store-bought versions to be sure.

Final Thoughts

There’s just something joyful about a jar of homemade Lemon Curd tucked in your fridge, ready to make ordinary treats extraordinary. If you’ve never made your own before, I hope you’ll give this recipe a whirl and discover just how delicious and versatile this classic can be—your taste buds will thank you!

Lemon Curd Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 15 minutes
Yield: 1 1/2 cups 1x
Diet: Vegetarian

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Description

Learn how to make a delicious homemade Lemon Curd that is perfect as a filling for cakes, spread on scones, or swirled into yogurt. This tangy and sweet condiment is easy to prepare and bursting with fresh lemon flavor.

Ingredients

Scale

Eggs:

3 large eggs

Granulated Sugar:

1 cup granulated sugar

Fresh Lemon Juice:

1/2 cup fresh lemon juice (about 3–4 lemons)

Lemon Zest:

1 tablespoon lemon zest

Unsalted Butter:

1/2 cup unsalted butter, cut into small pieces

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Instructions

Prepare the Lemon Curd Mixture: In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
Cook the Mixture: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Avoid boiling to prevent curdling.
Incorporate Butter: Remove from heat and whisk in the butter, a few pieces at a time, until fully melted and smooth.
Strain and Chill: Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits. Allow to cool slightly, then transfer to a jar or airtight container. Refrigerate for at least 1 hour before using.