Why You’ll Love This Recipe
There are many reasons to love this homemade lemon curd. For one, it’s incredibly easy to make with just a few simple ingredients. The rich and velvety texture, combined with the bright, tart lemon flavor, creates a perfect balance that’s refreshing and indulgent. Unlike store-bought versions that can be overly sweet or artificial, this homemade curd is bursting with fresh lemon juice and zest, giving it an authentic, vibrant flavor. Whether you’re spreading it on toast, drizzling it over desserts, or simply enjoying it by the spoonful, this recipe will soon become your go-to for all things lemon curd.
Ingredients
- 1 tablespoon lemon zest (optional)
- 3/4 cup lemon juice (fresh, from 3-4 large lemons)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 4 large egg yolks
- 4 tablespoons butter (1/2 stick, chopped)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small saucepan, combine lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
- In a medium bowl, whisk together 3 whole eggs and 4 egg yolks until well combined.
- Once the lemon mixture has heated, slowly pour about half of the hot liquid into the egg mixture, whisking constantly. This step is called tempering the eggs, which prevents them from curdling.
- Return the saucepan to the stove and slowly add the egg mixture back into the saucepan while stirring continuously. Make sure to keep stirring to avoid the eggs from curdling.
- Continue to whisk the curd over medium heat for about 5 minutes, or until it thickens. The mixture should be thick enough that dragging a whisk through it leaves visible marks.
- Once thickened, strain the curd through a fine mesh strainer into a new bowl to remove any solid bits of cooked egg.
- Stir in the chopped butter until completely melted and incorporated into the curd.
- Cover the lemon curd with a piece of plastic wrap pressed directly onto the surface to prevent a film from forming.
- Refrigerate for 2-4 hours until the curd is fully chilled and thickened.
- Transfer the lemon curd to an airtight container. It will keep in the refrigerator for 1-2 weeks.
Servings and Timing
- Servings: 8 servings
- Prep time: 5 minutes
- Cook time: 10 minutes
- Chill time: 2-4 hours
- Total time: 2 hours 15 minutes
Variations
- Lemon-Mango Curd: Add pureed mango to the lemon curd for a tropical twist.
- Lime Curd: Swap the lemons for limes for a refreshing variation that still delivers that tart, citrus flavor.
- Orange Curd: Use orange juice and zest for a sweeter, citrusy alternative to lemon curd.
- Vegan Lemon Curd: Replace the eggs with a flax egg mixture and the butter with a vegan alternative like coconut oil for a dairy-free version.
Storage/Reheating
To store homemade lemon curd, transfer it into an airtight container and refrigerate. It will last for about 1-2 weeks in the fridge. For reheating, place it in a saucepan over low heat and gently stir until warmed through. You can also eat it cold, straight from the fridge, or spread it over your favorite baked goods.
FAQs
1. Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, the taste might not be as vibrant and fresh.
2. Can I leave out the lemon zest?
You can skip the lemon zest if you prefer a smoother texture, but it adds a wonderful tangy flavor that enhances the lemony taste of the curd.
3. Why do I need to temper the eggs?
Tempering the eggs slowly with hot liquid prevents them from scrambling when added to the saucepan, ensuring a smooth, creamy curd.
4. How do I know when the curd is thick enough?
The curd is ready when it thickens enough to leave visible whisk marks on the surface. It should coat the back of a spoon.
5. Can I make this lemon curd ahead of time?
Yes, lemon curd can be made ahead and stored in the fridge for 1-2 weeks. It actually thickens more as it chills!
6. Can I use margarine instead of butter?
While margarine can work as a substitute, butter provides a richer flavor and creamier texture, which is why it’s recommended.
7. Can I freeze lemon curd?
Yes, you can freeze lemon curd in an airtight container for up to 3 months. Allow it to thaw in the fridge overnight before using.
8. How can I use lemon curd?
Lemon curd is great on toast, scones, pancakes, or waffles. It can also be used as a filling for cakes, tarts, or cupcakes.
9. Is lemon curd gluten-free?
Yes, this lemon curd recipe is naturally gluten-free as it does not contain any flour or gluten-based ingredients.
10. Can I make lemon curd without eggs?
Traditional lemon curd requires eggs to thicken and give it that creamy texture. However, there are egg-free lemon curd recipes that use cornstarch or agar-agar as thickening agents.
Conclusion
Homemade lemon curd is a treat that’s both simple to make and absolutely delicious. With its vibrant lemon flavor and creamy texture, it’s perfect for topping anything from toast to cakes, or even eating straight from the spoon. Whether you’re using it for a special occasion or as a sweet everyday indulgence, this lemon curd recipe will surely be a hit in your kitchen. Make it once, and you’ll never want to buy it from the store again!
Lemon Curd
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Lemon curd is a delightful, tangy, and creamy treat made from fresh lemon juice, sugar, eggs, and butter. It’s perfect for topping toast, pancakes, or even enjoyed by the spoonful.
Ingredients
1 tablespoon lemon zest (optional)
3/4 cup lemon juice (fresh, from 3–4 large lemons)
3/4 cup sugar
1/4 teaspoon salt
3 large eggs
4 large egg yolks
4 tablespoons butter (1/2 stick, chopped)
Instructions
- In a small saucepan, combine lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
- In a medium bowl, whisk together 3 whole eggs and 4 egg yolks until well combined.
- Once the lemon mixture has heated, slowly pour about half of the hot liquid into the egg mixture, whisking constantly. This step is called tempering the eggs, which prevents them from curdling.
- Return the saucepan to the stove and slowly add the egg mixture back into the saucepan while stirring continuously. Make sure to keep stirring to avoid the eggs from curdling.
- Continue to whisk the curd over medium heat for about 5 minutes, or until it thickens. The mixture should be thick enough that dragging a whisk through it leaves visible marks.
- Once thickened, strain the curd through a fine mesh strainer into a new bowl to remove any solid bits of cooked egg.
- Stir in the chopped butter until completely melted and incorporated into the curd.
- Cover the lemon curd with a piece of plastic wrap pressed directly onto the surface to prevent a film from forming.
- Refrigerate for 2-4 hours until the curd is fully chilled and thickened.
- Transfer the lemon curd to an airtight container. It will keep in the refrigerator for 1-2 weeks.
Notes
Lemon curd can be made ahead of time and stored in the refrigerator for 1-2 weeks.
This recipe is naturally gluten-free as it does not contain any flour or gluten-based ingredients.
If you prefer a smoother texture, you can skip the lemon zest, but it enhances the flavor.
The curd will thicken further as it cools in the refrigerator.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 7g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
