If there’s ever a reason to look forward to lemons being in season, it’s lemon curd. This heavenly spread is silky, tangy, and just the right balance of sweet and tart. Whether you dollop it onto scones, swirl it into yogurt, or sandwich it between cake layers, lemon curd honestly makes nearly everything taste a little more special. It takes just a few simple ingredients and some gentle whisking to create a vibrant, sunshine-yellow treat that lifts your spirits at first spoonful.
Ingredients You’ll Need
Part of the magic of lemon curd is how it transforms a handful of humble ingredients into something sophisticated and luxurious. Each item brings something essential, whether it’s richness, tartness, or that iconic yellow color.
- Unsalted butter (1/2 cup): Butter makes the curd creamy and gives that luscious, melt-in-your-mouth texture.
- Granulated sugar (1 cup): This adds necessary sweetness, balancing all that lemony zip without overpowering it.
- Large eggs (2): Eggs help the curd set while adding body and a slightly custardy flavor.
- Large egg yolks (2): Extra yolks add even more richness and that gorgeous golden hue.
- Fresh lemon juice (2/3 cup): Fresh is everything here – bottled just can’t compete with the zing.
- Finely grated lemon zest (1 tablespoon): The zest packs in essential oils, elevating the lemon aroma.
- Pinch of salt: Just a dash wakes up every other flavor and keeps the curd from being cloyingly sweet.
How to Make Lemon Curd
Step 1: Cream Butter and Sugar
Combine the softened butter and granulated sugar in a heatproof bowl. Use a hand mixer to beat them until the mixture is light and creamy – this sets a smooth base for your lemon curd and helps everything blend beautifully later on.
Step 2: Add Eggs and Yolks
Add the eggs and egg yolks one at a time, mixing well after each addition. This step ensures everything is well incorporated without lumps, so you end up with silky curd, not scrambled eggs.
Step 3: Stir in Lemon Juice, Zest, and Salt
Now, stir in the fresh lemon juice, lemon zest, and a pinch of salt. Your mixture will look a little curdled or loose – don’t worry, that’s exactly as it should be at this stage!
Step 4: Cook Over Simmering Water
Set your bowl over a saucepan of gently simmering water (the double boiler method). Whisk the mixture constantly for about 10 to 15 minutes. You’re aiming for a texture that thickens and coats the back of a spoon, but be patient and keep whisking – steady heat and constant movement make the smoothest lemon curd.
Step 5: Strain and Cool
Once thickened, pour the curd through a fine mesh strainer into a clean bowl. This extra step ensures your final lemon curd is utterly smooth, removing any bits of zest or cooked egg. Let it cool at room temperature before transferring to a jar, then refrigerate for at least an hour to set.
How to Serve Lemon Curd
Garnishes
Lemon curd loves a touch of extra flair. Try topping yours with a sprinkle of lemon zest, a dusting of powdered sugar, or even a few fresh berries for a pop of color and contrast. Each garnish not only looks beautiful but brings out the curd’s bright flavors.
Side Dishes
Aside from scones (an absolute classic), lemon curd is fantastic with pound cake, fresh croissants, crepes, or as a sweet dip for shortbread cookies. Even a simple bowl of Greek yogurt becomes extraordinary with a generous spoonful of lemon curd rippled through.
Creative Ways to Present
Go beyond the spoon: swirl lemon curd into cheesecake batter before baking, pipe it into cupcakes, layer it in trifles, or use it as a filling for tartlets. If you love edible gifts, a pretty jar of homemade lemon curd tied with ribbon is always appreciated by friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover lemon curd in an airtight container in the refrigerator. Properly stored, it holds its freshness for up to a week without losing that signature brightness or creaminess.
Freezing
Lemon curd actually freezes beautifully! Spoon it into a freezer-safe jar or container, leaving a little room for expansion, and freeze for up to three months. Just thaw it overnight in the fridge, give it a good stir, and it’s ready to use again.
Reheating
If your lemon curd stiffens up too much, gently reheat it in a bowl set over a pan of simmering water, stirring constantly until loosened. Be careful not to boil – slow and steady keeps it smooth and creamy.
FAQs
Why isn’t my lemon curd thickening?
This usually means it needs more time over the heat. Keep whisking gently until the mixture thickens and coats the back of a spoon. Just remember, patience pays off here!
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for lemon curd, as it gives a brighter, more vibrant flavor, but you can use bottled in a pinch. Expect a slightly less intense and aromatic result.
Is there a dairy-free way to make lemon curd?
You can substitute vegan butter for regular butter if you need a dairy-free version. The texture stays just as creamy and the flavor remains deliciously tangy.
What should I do if my curd has tiny bits of scrambled egg?
Don’t worry! Strain the lemon curd through a fine mesh sieve before chilling. This step catches any cooked egg bits and leaves your curd perfectly smooth.
Can I double the recipe?
Absolutely! Double all the ingredients but cook the mixture a little longer, still stirring constantly. Cook in batches if your bowl feels too full, as this helps it thicken evenly.
Final Thoughts
If you haven’t tried homemade lemon curd yet, I hope this guide inspires you to grab a few fresh lemons and whisk up a batch. It’s a surprisingly simple treat that brings so much brightness to the table, and I bet you’ll find yourself reaching for it again and again. Give it a try – your breakfasts, desserts, and lucky friends will thank you!
Print
Lemon Curd Recipe
- Total Time: 20 minutes (plus chilling time)
- Yield: About 1 1/2 cups 1x
- Diet: Vegetarian
Description
Indulge in the zesty freshness of homemade Lemon Curd with this easy-to-follow recipe. This versatile citrus spread is perfect for filling cakes, topping scones, or swirling into yogurt.
Ingredients
Ingredients:
- 1/2 cup (1 stick) unsalted butter (softened and cut into pieces)
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- pinch of salt
Instructions
- In a medium heatproof bowl, beat the softened butter and granulated sugar together with a hand mixer until creamy.
- Add the eggs and egg yolks one at a time, mixing until smooth.
- Stir in the fresh lemon juice, lemon zest, and a pinch of salt.
- Place the bowl over a saucepan of simmering water (double boiler method). Cook the mixture, whisking constantly, for about 10 to 15 minutes until it thickens and coats the back of a spoon.
- Once thickened, remove the bowl from the heat and pour the lemon curd through a fine mesh strainer into a clean bowl to remove any cooked egg bits and zest.
- Let it cool to room temperature, then transfer to a jar and refrigerate for at least 1 hour to set.
Notes
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- Use it for filling cakes, topping scones, or swirling into yogurt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment, Dessert
- Method: Stovetop
- Cuisine: British, American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 13g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
