If you love tangy, creamy spreads that brighten up your breakfast or dessert, this Lemon Curd Recipe is going to become your new kitchen obsession. Bursting with fresh lemony goodness and a velvety texture, this homemade lemon curd strikes the perfect balance of sweet and tart. It’s incredibly versatile and incredibly simple to whip up with just a handful of ingredients, making it perfect for everything from dolloping on pancakes to mixing into yogurt or using as a luscious filling in tarts. Trust me, once you taste this, store-bought lemon curd will be a distant memory.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in crafting a bright, silky, and smooth lemon curd, where texture and taste are equally important. The combination of fresh lemon juice, zest, eggs, sugar, and butter creates a harmony of flavors that is both refreshing and decadently rich.
- Granulated sugar: Provides the perfect sweetness to balance the tartness of the lemons.
- Lemon juice: The star of the show, delivering that signature zesty punch and freshness.
- Large egg and egg yolks: These thicken and give a creamy, custard-like texture.
- Unsalted butter: Adds richness and smoothness, enhancing the final mouthfeel.
- Lemon zest: Intensifies the citrus aroma and adds tiny bursts of pulp for flavor complexity.
How to Make Lemon Curd Recipe
Step 1: Whisk the Ingredients Together
Start by combining the granulated sugar, fresh lemon juice, whole egg, and egg yolks in a medium saucepan. Place the pan over medium heat and keep whisking continuously for about five minutes. This stage is crucial because it helps dissolve the sugar into the lemony mixture and begins the gentle cooking process needed to avoid curdling.
Step 2: Incorporate Butter and Lemon Zest
Next, stir in the unsalted butter and lemon zest. Keep whisking as the butter melts completely into the mixture. It will start to thicken slowly. This step usually takes around 15 minutes, and you’ll know it’s ready when the lemon curd is thick enough to coat the back of a wooden spoon or spatula—a silky consistency that melts in your mouth.
Step 3: Strain the Curd (Optional)
If you prefer a smooth, zest-free texture, pour the lemon curd through a fine mesh sieve into a bowl. This removes any bits of zest and ensures a perfectly glossy, silky finish. However, leaving the zest in offers extra bursts of flavor and texture if you enjoy little surprises of citrus.
Step 4: Cool and Store or Serve Fresh
Once your lemon curd is finished, either serve it right away or let it cool to room temperature before transferring to a clean jar. The beauty of this Lemon Curd Recipe is that it stays fresh in the fridge, ready to elevate your snacks and desserts anytime.
How to Serve Lemon Curd Recipe
Garnishes
Sprinkle a little extra lemon zest or a few finely chopped fresh mint leaves on top of the lemon curd when serving. The zest will brighten its appearance and flavor, whereas mint adds a refreshing contrast that complements the citrus notes beautifully.
Side Dishes
Lemon curd is wonderfully versatile alongside many dishes. Use it as a spread for warm scones or croissants, a topping for pancakes or waffles, or swirl it into oatmeal for a cheerful morning treat. It’s also fantastic dolloped onto vanilla ice cream or mixed into yogurt for a quick, tangy dessert.
Creative Ways to Present
For a more elegant presentation, layer lemon curd between fluffy sponge cakes or spoon it into mini tart shells topped with fresh berries. You can also use it as a filling for crepes or layer it in dessert parfaits with whipped cream and crushed cookies for a stunning, layered effect.
Make Ahead and Storage
Storing Leftovers
After making your lemon curd, store any leftovers in an airtight container in the refrigerator. It will keep well for up to two weeks, so you can enjoy it spread on toast or stirred into other dishes throughout the week without worrying about spoilage.
Freezing
If you want to freeze your lemon curd, pour it into a freezer-safe container leaving some space for expansion. While freezing is possible, the texture may slightly change upon thawing, becoming less silky but still delicious for baking or cooking purposes.
Reheating
Reheat lemon curd gently in a saucepan over low heat or in the microwave in short bursts, stirring frequently. Avoid overheating as the eggs can scramble or the curd can separate. Warmed lemon curd is perfect for drizzling over desserts or mixing into batters.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for this Lemon Curd Recipe, as it provides the brightest flavor and freshest aroma. Bottled lemon juice can work in a pinch, but the taste won’t be as vibrant or natural.
Why does my lemon curd sometimes turn out lumpy?
Lumpy lemon curd usually means the eggs scrambled due to too high heat or not whisking continuously. Sticky, slow stirring over medium heat and constant whisking prevents lumps and yields a smooth curd.
How thick should lemon curd be when it’s done?
It should be thick enough to coat the back of a wooden spoon and hold a line drawn with your finger. Once thickened, it will set more as it cools, achieving a spreadable but structured consistency.
Is lemon curd safe to eat without cooking?
This recipe requires cooking the mixture on the stove to safely cook the eggs and thicken the curd. Raw lemon curd made without heat doesn’t have the same texture and isn’t safe due to the raw eggs.
How long does homemade lemon curd last?
Typically, homemade lemon curd stays fresh and tasty for about two weeks refrigerated in a sealed container. Always check for off smells or mold before using.
Final Thoughts
There’s something truly magical about making your own lemon curd from scratch, especially with a recipe this straightforward and rewarding. It adds that perfect citrus twist to so many dishes and desserts and is guaranteed to impress anyone lucky enough to have a taste. I encourage you to give this Lemon Curd Recipe a try—you might just find yourself reaching for it every morning and every celebration after!
Print
Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 tablespoons (1 cup)
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
Description
This classic Lemon Curd recipe delivers a bright, tangy, and creamy spread made from fresh lemons, eggs, sugar, and butter. Perfect for spreading on pancakes, scones, or oatmeal, this velvety curd is simple to prepare and cooks on the stovetop to the perfect consistency, thick enough to coat the back of a spoon.
Ingredients
Ingredients
- 1 cup granulated sugar (200 grams)
- ½ cup lemon juice (114 grams, from about 4 lemons), plus more as needed
- 1 large egg (50 grams)
- 4 egg yolks (56 grams)
- 3 tablespoons unsalted butter (42 grams)
- 2 teaspoons lemon zest (4 grams, from 1 lemon)
Instructions
- Combine ingredients: In a medium saucepan over medium heat, whisk together the sugar, lemon juice, whole egg, and egg yolks continuously for 5 minutes. This step begins to cook the eggs gently while dissolving the sugar and integrating the lemon juice.
- Add butter and zest: Stir in the unsalted butter and lemon zest until the butter has melted. Continue whisking the mixture constantly for about 15 minutes until the curd thickens and coats the back of a wooden spoon or spatula, indicating it has reached the perfect consistency.
- Strain the curd: For a smooth texture without lemon zest bits, strain the lemon curd through a fine mesh sieve. This step is optional depending on your texture preference.
- Serve and enjoy: Use the lemon curd immediately or chill it for later. It pairs beautifully with pancakes, oatmeal, scones, or can be used as a filling or topping in various desserts.
Notes
- Ensure you whisk constantly while cooking to prevent the eggs from scrambling.
- If the curd is too thick after cooling, whisk in a little extra lemon juice or water to loosen.
- Store lemon curd in an airtight container in the refrigerator for up to one week.
- This recipe yields about 1 cup (16 tablespoons) of lemon curd.
