Homemade Lemon Curd
Lemon curd is a zesty, creamy spread that’s perfect for toast, scones, tarts, cakes, or as a filling for pastries. It’s made with simple ingredients and can be whipped up in under 20 minutes. Freshly made lemon curd has a vibrant flavor that store-bought versions can’t match.
Ingredients
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1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
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1 tablespoon lemon zest (from 1 lemon)
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1/2 cup (100 g) granulated sugar
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3 large eggs
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1/4 cup (60 g) unsalted butter, cut into small pieces
Instructions
1. Prep the Ingredients
Zest and juice the lemons. Cut the butter into small pieces so it melts evenly.
2. Combine Eggs, Sugar, and Lemon
In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
3. Cook the Curd
Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes 10–15 minutes.
4. Add Butter
Remove from heat and whisk in the butter, one piece at a time, until fully melted and incorporated.
5. Strain (Optional)
For an extra-smooth curd, strain it through a fine-mesh sieve to remove any cooked egg bits.
6. Cool and Store
Transfer the lemon curd to a clean jar or airtight container. Let it cool to room temperature, then refrigerate. It will thicken further as it chills.
Storage:
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Refrigerate for up to 2 weeks
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Freeze for up to 2 months (thaw in refrigerator before use)
Tips for Perfect Lemon Curd
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Whisk constantly over heat to prevent scrambling the eggs.
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Use fresh lemons for the best flavor; bottled juice doesn’t have the same brightness.
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Adjust sweetness to taste; add a bit more sugar if you like a sweeter curd.
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Double boiler method prevents overheating and ensures silky texture.
Serving Ideas
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Spread on toast, scones, or pancakes
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Use as a filling for cakes, tarts, or cupcakes
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Swirl into yogurt or cheesecake for a citrus twist
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Dollop on ice cream or pavlova for dessert
Variations
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Lime or Orange Curd: Substitute lime or orange juice and zest for a different citrus flavor.
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Vegan Lemon Curd: Use coconut milk and cornstarch instead of eggs and butter.
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Berry-Lemon Curd: Swirl in fresh or cooked berries for a fruity twist.
Final Thoughts
Homemade lemon curd is bright, tangy, and creamy—a versatile ingredient that elevates everything from breakfast to desserts. It’s surprisingly easy to make and keeps well in the refrigerator, so you can enjoy a jar of sunshine anytime.