If you’re seeking a burst of bright, citrusy sunshine in a jar, Lemon Curd is the answer to all your tangy dessert dreams. This luscious, silky spread is wildly versatile: spoon it over scones, swirl it through yogurt, dollop it atop pancakes, or layer it into irresistible tarts. With an irresistibly smooth texture and a sweet-tart flavor that’s as cheery as a summer day, Lemon Curd delivers zest and vibrance to any treat. Let’s take your baking game up a notch with this simple, foolproof recipe that’s truly a ray of sunshine on any plate!
Ingredients You’ll Need
Lemon Curd comes together with six everyday ingredients, each chosen for a specific role: the eggs give the curd body, the lemons bring their citrus punch, while butter lends mouth-coating richness. Every component helps create a lovely balance of flavor and texture, so don’t skip a thing.
- Unsalted Butter (1/2 cup, softened): The key to a creamy, melt-in-your-mouth finish—make sure it’s at room temperature so it blends like a dream.
- Granulated Sugar (1 cup): Sweetens the curd and balances the lemon’s tartness for that crave-worthy, classic flavor.
- Large Eggs (3): Act as the magic thickener while giving the Lemon Curd its signature custard-like silkiness.
- Fresh Lemon Juice (1/2 cup, about 3-4 lemons): Freshly squeezed is a must! This brings out the brightest, most authentic citrus flavor.
- Finely Grated Lemon Zest (1 tablespoon): Adds concentrated lemony aroma and subtle texture. Zest before you juice for easiest handling.
- Pinch of Salt: Just enough to elevate every flavor note and bring everything together.
How to Make Lemon Curd
Step 1: Cream Butter and Sugar
Start by creaming the softened butter and granulated sugar together in a medium bowl. Don’t rush this part! You want the blend to be smooth and fluffy, since this forms the rich foundation for your Lemon Curd. An electric mixer makes quick work of this, but a strong arm and a wooden spoon will also do the trick if you’re feeling old-school.
Step 2: Add the Eggs
Next, add the eggs one at a time, thoroughly beating after each addition. This slow, steady mixing helps the eggs and butter/sugar mixture come together perfectly, ensuring a silky, unified texture. At this stage, your mixture should be thick and glossy—the building blocks for an ultra-creamy curd.
Step 3: Stir in Lemon Juice, Zest, and Salt
Now’s the fun part: pour in that freshly squeezed lemon juice, lemon zest, and just a pinch of salt. Stir gently. Don’t be alarmed if the mixture looks a little curdled; it’s totally normal and will smooth out beautifully as it cooks. The lemon zest imparts a fragrant punch that makes the Lemon Curd sing.
Step 4: Cook the Mixture Gently
Transfer everything to a medium saucepan and cook over medium-low heat. Use a wooden spoon or rubber spatula and stir constantly—no breaks here, friend! After about 10 to 12 minutes, you’ll notice it thickens to the point where it coats the back of your spoon (about 170°F on a thermometer). Don’t let it boil, as this could scramble your eggs.
Step 5: Strain and Cool
Once thickened, remove from the heat and pour the curd through a fine mesh sieve into a clean bowl. This little step is the secret to that extra-smooth finish, as it catches any stray zest or overcooked egg bits. Let it cool slightly, then transfer to a jar. For ultimate silkiness, press plastic wrap right onto the surface of the curd if storing—no skin allowed! Chill for at least 2 hours.
How to Serve Lemon Curd
Garnishes
To make your Lemon Curd truly shine, embellish it with a sprinkle of extra lemon zest, a twist of candied peel, or a gentle dusting of powdered sugar. For a fresh touch, consider topping with a few plump raspberries or blueberries—these pops of color beautifully set off the golden curd!
Side Dishes
Classic sidekicks for Lemon Curd include buttery scones, crisp shortbread cookies, tender biscuits, or even warm croissants. It loves to star on pancakes or waffles, and pairs just as well with a dollop of whipped cream and fresh berries for a stunning brunch plate.
Creative Ways to Present
Get playful with your Lemon Curd presentation! Swirl it into Greek yogurt for a tangy morning treat, layer it between cake rounds, spoon it into tart shells for a simple dessert, or pipe it into doughnuts for a zesty surprise. Even a jar of Lemon Curd with a ribbon makes a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Once made, keep your Lemon Curd in an airtight container or glass jar in the refrigerator. Properly sealed, it’ll stay delicious for up to two weeks, making breakfast or dessert extra special at a moment’s notice. Just be sure to keep it chilled—and out of sneaky spoon reach!
Freezing
Lemon Curd freezes beautifully if you want to make it ahead. Pour into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to three months. When you’re ready to use it, thaw overnight in the refrigerator and give it a gentle stir to restore its silky consistency.
Reheating
No need to reheat Lemon Curd for most uses, since it’s delicious cold or at room temperature. If you need to gently loosen it up (for drizzling or pouring), just warm it briefly in a glass bowl set over simmering water, stirring until smooth. Avoid microwaving, which may curdle or overheat the mixture.
FAQs
Can I use bottled lemon juice for Lemon Curd?
Freshly squeezed lemon juice truly makes a world of difference in Lemon Curd. Bottled juice can taste flat, so if possible, stick with fresh lemons for that unbeatable zest and brightness!
Why did my Lemon Curd turn out lumpy?
Lumps usually happen when the curd is cooked too quickly or at too high a heat, causing the eggs to scramble. Be sure to stir constantly over gentle heat, and always strain the curd at the end for ultimate smoothness.
What can I do with leftover egg whites?
Don’t toss those egg whites! Whip them up into meringues, fold them into pancakes, or save for an omelet or angel food cake. They freeze well, too—just pop them in a container and keep for future baking.
Can I double the recipe?
Absolutely! Just make sure to use a slightly larger saucepan and stir diligently to prevent any scorching. Doubling is a great way to ensure you always have Lemon Curd on hand for impromptu treats.
Is Lemon Curd gluten-free and vegetarian?
Yes, this Lemon Curd recipe is naturally gluten-free and vegetarian, so it fits beautifully into many different dietary needs. Just check that your other serving components are as well if you’re sharing with a crowd.
Final Thoughts
If you’ve never tried making homemade Lemon Curd, now’s the perfect moment to bring a touch of zingy joy to your kitchen. Each spoonful is a sunny reminder of how the simplest ingredients can become something truly magical—give it a go, and watch your desserts (and breakfasts!) come alive!
Print
Lemon Curd Recipe
- Total Time: 22 minutes plus chilling time
- Yield: About 1 1/2 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the velvety smoothness of homemade lemon curd with this easy-to-follow recipe. Bursting with citrusy flavor, this tangy spread is perfect for filling cakes, tarts, or simply spreading on toast. Brighten up your day with a dollop of this zesty delight!
Ingredients
For the Lemon Curd:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- Pinch of salt
Instructions
- Cream Butter and Sugar: In a medium bowl, cream softened butter and sugar until smooth and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Stir in Lemon Juice and Zest: Mix in lemon juice, lemon zest, and a pinch of salt. Don’t worry if it looks curdled.
- Cook the Mixture: Transfer to a saucepan and cook over medium-low heat, stirring constantly for 10-12 minutes until thickened.
- Strain and Chill: Strain the mixture through a sieve, cool slightly, then transfer to a jar. Chill for at least 2 hours before serving.
Notes
- Store lemon curd in the refrigerator for up to 2 weeks.
- Use as a filling for cakes, tarts, scones, or spread on toast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 15g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
