Why You’ll Love This Recipe

This lemon curd recipe is foolproof and ensures a velvety-smooth texture every time. The balance between sweet and tangy flavors is just right, and the addition of lemon zest elevates the taste to another level. It’s incredibly versatile and can be used in so many ways, from a simple topping for scones to an indulgent filling for tarts or cakes. With just a few ingredients and minimal cooking time, you’ll be able to enjoy this delicious lemon curd any time.

Best Lemon Curd Recipe

Ingredients

4 large egg yolks
2 whole large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
1 tablespoon lemon zest (optional but highly recommended)
6 tablespoons unsalted butter, cut into small cubes
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare your tools: Have a medium heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula ready before starting.
Whisk the eggs and sugar: In the saucepan, combine the egg yolks, whole eggs, and granulated sugar. Whisk until fully blended and slightly thickened.
Add lemon juice, zest, and salt: Slowly whisk in the lemon juice, lemon zest, and a pinch of salt, ensuring the mixture is completely combined.
Cook low and slow: Set the saucepan over low to medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and sides to prevent curdling. Continue stirring for 8 to 12 minutes, until the curd thickens and coats the back of a spoon.
Strain for silky smoothness: Remove the curd from heat immediately and pour through a fine mesh strainer into a clean bowl to remove any cooked egg bits and zest.
Stir in the butter: Add the butter cubes to the warm curd. Stir until the butter is fully melted and incorporated, creating a smooth, velvety texture.
Cool and store: Place plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool completely before refrigerating.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: This recipe yields approximately 1 1/2 cups of lemon curd, which can serve 8-10 people, depending on the amount used.

Variations

Add vanilla: Stir in a teaspoon of vanilla extract for a different flavor twist.
Make it spicier: For a little kick, add a small amount of grated ginger or a pinch of cayenne pepper.
Different citrus fruits: Swap the lemon juice and zest with lime or orange for a variation in flavor.
Use less sugar: For a lighter option, you can reduce the sugar by up to 1/4 cup.

Storage/Reheating

Store your homemade lemon curd in an airtight container in the refrigerator for up to 1-2 weeks. It can also be frozen for up to 3 months. When reheating, do so gently over low heat or in the microwave in short bursts, stirring in between, until it reaches a smooth consistency.

FAQs

1. Can I make lemon curd without eggs?

Yes, you can make an eggless lemon curd using alternatives like cornstarch or agar-agar as thickeners, but the texture will be slightly different.

2. How can I tell when my lemon curd is done?

The curd is done when it thickens enough to coat the back of a spoon. It should be the consistency of heavy cream.

3. Can I use bottled lemon juice?

Freshly squeezed lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch.

4. Can I add more sugar if I prefer it sweeter?

Yes, you can adjust the sugar to taste. Just remember that too much sugar can alter the texture.

5. Can I use margarine instead of butter?

While margarine can be used, the flavor and texture may differ. Butter creates a richer, creamier lemon curd.

6. Can I freeze lemon curd?

Yes, you can freeze lemon curd. Just place it in a container, leave some space for expansion, and freeze for up to 3 months.

7. What is the best way to serve lemon curd?

Lemon curd can be served on scones, toast, pancakes, waffles, or as a topping for cakes and pastries.

8. How do I prevent lemon curd from curdling?

To avoid curdling, cook the curd over low heat and stir constantly. Don’t let it come to a boil.

9. Can I use a blender to make lemon curd?

While a blender can help mix the ingredients, it’s best to cook the curd on the stove to achieve the right texture and consistency.

10. How long does homemade lemon curd last in the fridge?

Homemade lemon curd can be stored in the refrigerator for up to 1-2 weeks.

Conclusion

This homemade lemon curd recipe is a must-try for anyone who loves fresh, tangy, and sweet treats. With just a few simple ingredients and a bit of care, you’ll have a smooth, delicious curd that can elevate a wide range of dishes. Whether you’re using it as a spread or a filling, the possibilities are endless. Enjoy the burst of citrusy goodness!