Easy Lemon Curd Recipe

Introduction

Lemon curd is a wonderfully tangy and smooth spread that brightens up any dessert or breakfast. This easy recipe delivers vibrant lemon flavor and a luscious texture that’s perfect on toast, as a filling, or dolloped on top of cakes.

Ingredients

• 6 tbsp (75g) granulated sugar
• Zest of one lemon
• 2 large eggs (or 1 large egg – see notes below)
• 1 large egg yolk (or 2 egg yolks – see notes below)
• 6 tbsp (90ml) lemon juice
• 4 tbsp (56g) salted butter, cut into small pieces

Instructions

1. Step 1: Combine the sugar and lemon zest in a saucepan. Use the back of a spoon or your fingertips to rub the zest into the sugar, coating the sugar crystals with lemon oils to deepen the flavor.
2. Step 2: Add the whole eggs and extra egg yolk to the saucepan with the lemony sugar. Whisk until smooth, then stir in the lemon juice.
3. Step 3: Add pieces of butter to the mixture.
4. Step 4: Place the saucepan over medium heat. Whisk gently and continuously for 6 to 9 minutes until the mixture thickens enough to coat the back of a spoon. Watch carefully and avoid boiling; a bubble appearing on the surface signals readiness.
5. Step 5: Immediately strain the hot curd through a fine mesh sieve into a clean jar or airtight container to remove lemon zest and any cooked egg bits.
6. Step 6: Place plastic wrap directly on the surface of the curd to prevent a skin from forming, then refrigerate until thoroughly chilled. If using a jar with a lid, screw it on tightly.

Tips & Variations

• Use 1 or 2 whole eggs and adjust the number of yolks accordingly to reach your preferred curd thickness.
• For an extra zing, add a teaspoon of finely grated lemon peel into the finished curd.
• Make sure to whisk constantly while cooking to prevent eggs from scrambling.

Storage

Store lemon curd in an airtight container in the refrigerator for up to one week. When ready to use, you can serve it cold or bring it to room temperature. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for vibrant flavor, but bottled lemon juice can be used in a pinch. Just ensure it’s 100% lemon juice without additives for best results.

Why did my lemon curd turn out lumpy?

Lumpy curd usually results from overheating or not whisking continuously. Make sure to cook over medium heat and keep whisking to prevent eggs from curdling.

Easy Lemon Curd Recipe

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4.6 from 101 reviews

This easy lemon curd recipe offers a luscious, tangy spread made from fresh lemon juice, zest, sugar, eggs, and butter. Perfect for topping desserts, spreading on toast, or mixing into yogurt, this homemade curd is smooth, creamy, and bursting with bright lemon flavor. Ready in under 20 minutes, it’s a simple yet delightful way to elevate your breakfast or dessert table.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 9 minutes
• Total Time: 14 minutes
• Yield: Approximately 1 cup (240 ml) of lemon curd 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Ingredients

• 6 tbsp (75g) granulated sugar
• Zest of one lemon
• 2 large eggs (or 1 large egg, see notes)
• 1 large egg yolk (or 2 egg yolks, see notes)
• 6 tbsp (90ml) lemon juice
• 4 tbsp (56g) salted butter, cut into small pieces

Instructions

1. Infuse Sugar with Lemon Zest: Combine the granulated sugar and lemon zest in a saucepan. Use the back of a spoon or your fingertips to rub the zest into the sugar. This process releases the essential oils from the lemon peel, coating the sugar crystals with a fragrant lemon aroma and enhancing the flavor.
2. Mix Eggs and Lemon Juice: Add the whole eggs and the extra egg yolk to the saucepan along with the lemony sugar. Whisk the mixture until it becomes smooth and well combined. Then, stir in the freshly squeezed lemon juice thoroughly.
3. Adjust Egg Quantity for Thickness: You can choose to use either 1 or 2 whole eggs combined with 2 or 1 egg yolks, respectively, depending on how thick you prefer your curd. More egg yolks will result in a richer, thicker curd.
4. Cook the Curd: Add the small pieces of salted butter to the mixture. Place the saucepan over medium heat and whisk continuously and gently for 6 to 9 minutes. The curd will thicken to coat the back of a spoon—keep an eye on it as it thickens quickly. Watch for the first bubble to appear on the surface, indicating the curd has reached the right thickness. Ensure the mixture does not boil to avoid curdling.
5. Strain the Curd: Immediately pour the hot lemon curd through a fine mesh sieve into a clean jar or airtight container. This step removes any bits of lemon zest and any cooked egg white, ensuring a smooth final texture.
6. Chill and Store: Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled. If using a mason jar, simply screw the lid on tightly. The lemon curd will keep well for at least one week in the refrigerator.

Notes

• You can adjust the number of whole eggs and yolks to control the thickness of your lemon curd—more yolks yield a thicker curd.
• Do not allow the curd to boil, as this can cause it to curdle and affect the texture.
• Rubbing the zest into the sugar at the start intensifies the lemon flavor significantly.
• Use freshly squeezed lemon juice for the best brightness and flavor.
• The curd keeps well in the refrigerator for up to a week when stored properly.

Keywords: lemon curd, lemon spread, easy lemon curd, homemade lemon curd, lemon dessert topping, citrus curd