Lemon curd
Indulge in the zesty delight of homemade lemon curd! This easy recipe combines egg yolks, sugar, creamy butter, and fresh lemon juice for a velvety, tangy spread. Perfect for tarts, toast, or any sweet treat.
- 13 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 4 Ingredients
Lemon curd is a luscious, tangy spread that pairs beautifully with a variety of baked goods, from scones to tarts. With just a handful of ingredients and some simple steps, you can make this delightful condiment at home. Follow this easy recipe to create your own smooth and zesty lemon curd.
Ingredients:
Instructions:
- Separate the egg yolks from the whites. Set aside the egg whites for another recipe.
- Cut the butter into small pieces to ensure it melts quickly and evenly.
- Squeeze and strain the lemon juice to remove any seeds or pulp.
- Fill the bottom of a double boiler with about 1-2 inches of water. Make sure the water level is low enough that the top pan does not touch the water.
- Place over medium heat until the water simmers gently.
- In the top pan of the double boiler (or a heatproof bowl if you don't have a double boiler), combine the egg yolks and sugar. Whisk them together until the mixture is smooth and well combined.
- Place the mixture over the simmering water. Continue whisking constantly to prevent the egg yolks from curdling.
- Gradually add the lemon juice while whisking continuously. Ensure that the mixture remains smooth.
- Slowly add the pieces of butter to the mixture, a few at a time, whisking constantly. Allow each piece to melt before adding the next.
- Continue to cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This usually takes about 8-10 minutes. The curd will also thicken further as it cools.
- Once thickened, remove the lemon curd from the heat and strain it through a fine-mesh sieve into a bowl to remove any bits of cooked egg. This step ensures a smooth and silky texture.
- Allow the lemon curd to cool slightly at room temperature. Once cooled, transfer it to a clean, airtight container.
- Place plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 1 hour or until well chilled.
- Your lemon curd is now ready to use! It can be enjoyed on toast, scones, as a filling for cakes or tarts, or simply by the spoonful.
- Store the lemon curd in the refrigerator for up to 1 week.
Tips:
- Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it won't deliver the same vibrant taste.
- Use a double boiler or a heat-proof bowl over simmering water to gently heat the mixture. This prevents the eggs from curdling and ensures a smooth texture.
- Constant stirring is key. This helps to combine the ingredients smoothly and avoids any lumps or curdling.
- Strain the lemon curd through a fine mesh sieve after cooking to remove any bits of cooked egg and ensure a silky smooth texture.
- Store the lemon curd in an airtight container in the fridge. It will keep for up to two weeks.
Making lemon curd at home is a rewarding experience. Not only do you get to enjoy the fresh, zesty flavor of lemons, but you also have the satisfaction of creating something delicious from scratch. Whether you spread it on toast, fold it into yogurt, or use it as a filling for desserts, homemade lemon curd is a versatile treat that elevates any dish. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 310kcal | 16% |
| Protein | |
| Protein 1.56g | 1% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 0.02g | 0% |
| Sugar 36g | 38% |
| Fat | |
| Fat 18g | 21% |
| Saturated 9g | 30% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 77mg | 13% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.01mg | 0% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 2.90mg | 3% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 1.33ug | 1% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.27mg | 2% |
| Magnesium, Mg 1.24mg | 0% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 22mg | 1% |
| Selenium, Se 4.98ug | 9% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.22mg | 2% |
| Water | |
| Water 14g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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