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Lemon Curd





Homemade Lemon Curd

Description of the Recipe

Create your own delicious, creamy lemon curd with this easy recipe. Perfect for tarts, scones, and more. Ready in just 30 minutes! Lemon curd is a tangy, sweet spread that can be used in a variety of desserts and baked goods. Its bright, citrus flavor and smooth, creamy texture make it a favorite among those who enjoy a zesty twist in their sweets. This homemade lemon curd is easy to prepare and far superior to store-bought versions. Whether you’re using it as a filling for tarts, a topping for scones, or simply spreading it on toast, this recipe will bring a burst of sunshine to your taste buds.

Ingredients – Lemon Curd

  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • 1/2 cup unsalted butter, cut into small pieces
  • Pinch of salt

Step-by-Step Instructions to Make Lemon Curd

Step 1: Prepare the Ingredients

Begin by zesting and juicing the lemons. It’s important to use fresh lemons for the best flavor. Measure out all your ingredients so they are ready to go when you start cooking.

Step 2: Combine the Ingredients

In a medium-sized, heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and a pinch of salt. Whisk until the mixture is smooth and well combined.

Step 3: Cook the Mixture

Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water (this is called a double boiler method). Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Be patient and keep stirring to prevent the eggs from curdling.

Step 4: Add the Butter

Once the lemon curd has thickened, remove it from the heat. Gradually add the butter, one piece at a time, whisking until each piece is completely melted and incorporated before adding the next. This will create a smooth, velvety texture.

Step 5: Strain the Curd

For an extra smooth lemon curd, pour the mixture through a fine-mesh sieve into a clean bowl. This will remove any bits of zest or cooked egg that may have formed.

Step 6: Cool and Store

Cover the lemon curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate. The lemon curd will thicken as it cools and can be stored in the refrigerator for up to two weeks.

Tips and Variations for Lemon Curd

  • Citrus Variations: You can make curds with other citrus fruits like lime, orange, or grapefruit. Simply replace the lemon juice and zest with your preferred citrus.
  • Extra Creamy: For an even richer texture, you can add an additional egg yolk or a splash of heavy cream.
  • Sweetness Level: Adjust the amount of sugar to your taste. If you prefer a more tart curd, reduce the sugar slightly.
  • Microwave Method: If you’re short on time, you can cook the curd in the microwave. Combine all the ingredients in a microwave-safe bowl and cook in 1-minute intervals, whisking well after each, until thickened.
  • Using Whole Eggs: Some recipes call for whole eggs instead of just yolks. This will result in a slightly less rich curd but can be more convenient.

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Nutritional Information – Lemon Curd

  • Calories: 160 per serving (2 tablespoons)
  • Protein: 2g
  • Carbohydrates: 20g
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 95mg
  • Sodium: 10mg
  • Fiber: 0g
  • Sugar: 19g

Historical Tidbits about Lemon Curd

Lemon curd originated in England in the early 19th century. Initially, it was made by acidifying cream with lemon juice, which would then be separated into curds and whey. The curds would be used as a spread, somewhat similar to today’s clotted cream.

As recipes evolved, the process shifted to using lemon juice, sugar, and egg yolks cooked together to create a smooth, thickened spread. The modern version of lemon curd is more akin to a custard or pudding and became especially popular as a filling for tarts, a spread for scones, and a topping for various pastries.

In the Victorian era, lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam. Today, its use has expanded far beyond tea time, finding its way into a wide variety of desserts and breakfast items around the world. The tangy, vibrant flavor of lemon curd has made it a beloved component in the culinary traditions of many cultures.