Lemon Curd Recipe
There’s something incredibly delightful about a jar of homemade lemon curd. It’s vibrant, tangy, and sweet, with a silky smooth texture that makes it the perfect addition to countless desserts or simply spread on a piece of toast. Whether you’re looking to fill a tart, enhance your morning yogurt, or just enjoy a spoonful straight from the jar, this Lemon Curd Recipe is sure to brighten your day.
Creating lemon curd at home may sound intimidating, but with a few simple ingredients and a little bit of patience, you’ll be rewarded with a luscious treat that far surpasses store-bought versions. Let’s dive into why this recipe stands out, the ingredients you’ll need, and how to craft this delightful condiment.
Why This Lemon Curd Recipe Stands Out
This Lemon Curd Recipe is all about balance. Using freshly squeezed lemon juice and zest gives the curd a bright, vibrant flavor that’s simply unmatched. The combination of large eggs and unsalted butter ensures a rich and creamy texture that will have everyone reaching for seconds. Plus, it’s adaptable to various dietary preferences, making it a versatile addition to your kitchen arsenal.
Ingredient Rundown
To create this luscious lemon curd, you’ll need the following ingredients:
- 3 large eggs: These provide the structure and richness needed for a smooth curd.
- 1 cup (150g) granulated sugar: Adds sweetness to balance the tartness of the lemons.
- Pinch of salt: Enhances the flavors and rounds out the sweetness.
- 1/2 cup (119ml) fresh lemon juice: Freshly squeezed is best for that bright flavor.
- Zest of 1 large lemon: Adds an extra punch of lemony goodness.
- 4 tablespoons (57g) unsalted butter, diced: Provides creaminess and richness to the curd.
Setup & Equipment
Before you get started, ensure you have the following equipment on hand:
- Medium saucepan: For cooking the curd over low heat.
- Whisk: Essential for mixing the ingredients smoothly.
- Fine-mesh strainer: To ensure your curd is silky smooth by straining out any bits.
- Heatproof jar or container: For storing your delicious lemon curd.
- Measuring cups and spoons: Accurate measurements are key for this recipe.
Lemon Curd Recipe — Do This Next
Creating lemon curd is a simple process that requires a bit of attention to detail. Follow these steps for a successful batch:
Step 1: Whisk the Eggs and Sugar
In a medium saucepan, combine the 3 large eggs, 1 cup of granulated sugar, and a pinch of salt. Whisk together until fully combined and slightly frothy.
Step 2: Add Lemon Juice and Zest
Stir in the 1/2 cup of fresh lemon juice and the zest of 1 large lemon. Make sure everything is well incorporated.
Step 3: Cook Over Low Heat
Place the saucepan over low heat. Continuously whisk the mixture, ensuring it doesn’t stick to the bottom of the pan. Cook until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
Step 4: Strain the Curd
Once thickened, remove the saucepan from heat. Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove any cooked egg bits for a smooth texture.
Step 5: Add the Butter
While the curd is still warm, add the 4 tablespoons of diced unsalted butter. Stir until the butter is completely melted and incorporated into the curd.
Step 6: Cool and Store
Let the lemon curd cool to room temperature, then transfer it to a heatproof jar or container. Store in the refrigerator for up to two weeks.
Dietary Swaps & Alternatives
If you’re looking to make some adjustments to this Lemon Curd Recipe, consider the following alternatives:
- Vegan option: Replace the eggs with cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons water for each egg) and substitute the butter with a plant-based butter or coconut oil.
- Lower sugar option: Replace granulated sugar with a sugar alternative like stevia or erythritol, adjusting the quantity according to the sweetness level of the substitute.
- Dairy-free option: Use coconut oil or a dairy-free butter substitute in place of unsalted butter.
Recipe Notes & Chef’s Commentary
- For the best flavor, always use fresh lemons. Bottled lemon juice lacks the brightness that fresh lemons provide.
- Keep the heat low during cooking to avoid scrambling the eggs. Patience is key!
- This lemon curd can be used in various desserts, such as tarts, cakes, or simply as a topping for pancakes or yogurt.
- Feel free to experiment with different citrus fruits, such as limes or oranges, to create unique curd variations.
Leftovers & Meal Prep
Homemade lemon curd can last in the refrigerator for up to two weeks. For meal prep, consider making a batch at the start of the week to use in various recipes. It’s perfect for filling pastries, topping desserts, or even mixing into smoothies for a zesty kick. If you find yourself with an abundance, you can also freeze lemon curd in airtight containers for up to three months. Just be sure to thaw it in the refrigerator before use.
Quick Q&A
Can I use bottled lemon juice for this lemon curd recipe?
While you can use bottled lemon juice in a pinch, freshly squeezed lemon juice is highly recommended for the best flavor and overall quality of your lemon curd.
How do I know when my lemon curd is done cooking?
Your lemon curd is done when it has thickened enough to coat the back of a spoon. If you run your finger through the curd on the spoon, it should hold its shape and not run back together immediately.
Can I adjust the sweetness of the lemon curd?
Yes! You can modify the sugar amount to suit your taste preferences. Just remember that less sugar may affect the overall consistency and taste.
What should I do if my lemon curd is too runny?
If your lemon curd is too runny, return it to the heat and continue cooking while whisking until it thickens further. Be sure to keep the heat low to prevent scrambling the eggs.
Cook This Next
- Lemon Tart Recipe – A delightful way to showcase your homemade lemon curd.
- Lemon Meringue Pie – A classic dessert that pairs perfectly with lemon curd.
- Fluffy Pancakes – Top your pancakes with lemon curd for a zesty breakfast twist.
- Yogurt Parfait – Incorporate lemon curd into your morning yogurt for a refreshing treat.
In Closing
Lemon curd is a versatile and delicious addition to your culinary repertoire. With this easy Lemon Curd Recipe, you’ll create a tangy, sweet treat that can elevate any dish. The balance of ingredients, careful cooking, and a little love will result in a jar of sunshine that you can enjoy in countless ways. So gather your ingredients, roll up your sleeves, and whip up a batch of this delightful lemon curd. You won’t regret it!
Lemon Curd Recipe
Ingredients
Equipment
Method
- In a medium saucepan, combine the 3 large eggs, 1 cup of granulated sugar, and a pinch of salt. Whisk together until fully combined and slightly frothy.
- Stir in the 1/2 cup of fresh lemon juice and the zest of 1 large lemon. Make sure everything is well incorporated.
- Place the saucepan over low heat. Continuously whisk the mixture, ensuring it doesn’t stick to the bottom of the pan. Cook until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Once thickened, remove the saucepan from heat. Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove any cooked egg bits for a smooth texture.
- While the curd is still warm, add the 4 tablespoons of diced unsalted butter. Stir until the butter is completely melted and incorporated into the curd.
- Let the lemon curd cool to room temperature, then transfer it to a heatproof jar or container. Store in the refrigerator for up to two weeks.
Notes
- Always use fresh lemons for the best flavor.
- Keep the heat low to avoid scrambling the eggs.
- This lemon curd can enhance various desserts or breakfast dishes.
- Experiment with other citrus fruits for unique flavors.
