Lemon Curd

Lemon curd is a delightful, tangy, and creamy spread that can be used in a variety of desserts, from cakes and tarts to scones and pastries. If you’re looking for an easy homemade lemon curd recipe that packs both sweetness and zing, this guide will take you through every step. With only four key ingredients, it’s a simple yet elegant addition to your recipe repertoire. Whether you’re a novice baker or a seasoned pro, this recipe is sure to elevate your desserts.

Essential Ingredients for Lemon Curd

Before diving into the cooking process, let’s start by understanding the role of each ingredient. Quality is crucial here, so using the best ingredients will enhance both the taste and texture of your lemon curd.

1. Fresh Lemons:
The cornerstone of this recipe is fresh lemon juice and zest. For the best flavor, always use freshly squeezed lemon juice instead of bottled, which can taste overly acidic and lack the bright, citrusy notes needed for this recipe. You’ll also need the zest, which adds even more lemony depth thanks to the essential oils in the peel. Zest two lemons to yield approximately 2 tablespoons.

2. Egg Yolks:
Egg yolks are the thickening agent in lemon curd. The proteins in the yolks coagulate as they heat, giving the curd a silky, rich texture. You’ll need six egg yolks for this recipe. Pro tip: Freeze the leftover egg whites to use in other recipes like meringues or angel food cake.

3. Unsalted Butter:
Butter gives the curd a creamy and luxurious mouthfeel, balancing out the tartness of the lemon. Cold, unsalted butter is preferred because it helps to quickly cool and set the curd once it’s been cooked, ensuring a smooth, glossy finish.

4. Granulated Sugar:
Sugar not only sweetens the curd but also helps stabilize it during cooking. It balances the tartness of the lemons and thickens the mixture as it heats. Use white granulated sugar for the best results—substituting with brown sugar will alter the flavor and color, which may not yield the desired brightness.

Step-by-Step Instructions for Making Lemon Curd

Now that we’ve covered the ingredients, it’s time to walk through the process of making homemade lemon curd. This method ensures you achieve that perfect balance of sweetness and tartness, with a luscious, creamy texture.

Step 1: Prepare the Ingredients
Start by separating the egg yolks from the whites. You’ll only need the yolks for this recipe, but don’t throw away the whites! They can be frozen and used later in recipes like Swiss Meringue Buttercream or macarons. Zest two fresh lemons to get around 2 tablespoons of zest. Juice the lemons until you have about half a cup of juice, straining out any pulp or seeds to ensure your curd is smooth.

Step 2: Infuse the Sugar with Lemon Zest
In a food processor, pulse the sugar and lemon zest together until the zest is fully incorporated into the sugar. This step is optional but highly recommended as it helps release the natural oils from the zest, infusing the sugar with a bright lemon flavor. Your sugar will turn a light yellow and become wonderfully fragrant, which intensifies the lemony goodness in the final product.

Step 3: Combine Yolks, Sugar, and Lemon Juice
In a medium-sized pot, strain the egg yolks to remove any unwanted bits. Add the lemon-infused sugar to the egg yolks and whisk until the mixture becomes pale and the sugar is fully dissolved. This lightens the color and ensures the sugar won’t be grainy in the final curd. Slowly whisk in the fresh lemon juice, combining everything until smooth.

Step 4: Cook the Curd
Place the pot over low heat and start whisking. Continuously whisk the mixture to prevent the eggs from curdling. Slowly but surely, you’ll see the mixture start to thicken. You’re aiming for the consistency of a creamy sauce, just thick enough to coat the back of a wooden spoon. Be patient here—rushing this step can lead to scrambled eggs. The entire cooking process should take around 10-12 minutes.

Step 5: Add Cold Butter
Once the curd has thickened and is beginning to bubble slightly, remove the pot from the heat. Immediately add the cold, cubed butter, stirring constantly until it melts and fully incorporates. This step not only adds richness but also helps the curd set as it cools.

Step 6: Strain and Store
For an ultra-smooth lemon curd, strain the mixture through a fine-mesh sieve into a bowl or jar. This removes any potential lumps or bits of zest, ensuring a velvety final product. Place a sheet of plastic wrap directly on the surface of the curd to prevent a skin from forming as it cools. Refrigerate the curd for at least 2 hours before using it in your favorite desserts.

Tips for Success with Lemon Curd

Making homemade lemon curd can seem intimidating, but with these pro tips, you’ll be on your way to curd perfection every time:

1. Use Fresh Lemon Juice
Always opt for fresh lemon juice over bottled for the best flavor. Bottled juice can be overly acidic and often lacks the vibrant citrusy taste of freshly squeezed lemons.

2. Keep the Heat Low
Patience is key when cooking lemon curd. A low heat ensures that the yolks thicken the mixture without curdling. Avoid turning up the heat to speed up the process, or you’ll risk scrambling the eggs.

3. Constantly Whisk
Don’t stop whisking while the curd is on the stove. Continuous stirring helps keep the yolks from curdling and ensures an even, silky texture.

4. Strain for Smoothness
For a flawless, lump-free curd, always strain the final mixture. This step is particularly important if any bits of egg white or zest remain.

5. Use Cold Butter
Cold butter helps to set the curd quickly and gives it a beautiful, glossy finish. Adding it off the heat ensures that the butter doesn’t separate or become greasy.

6. Chill Completely Before Using
Let the curd chill in the refrigerator for a few hours before using it to fill cakes, tarts, or other desserts. This allows it to fully thicken and set, giving you the perfect consistency.

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Yield: 10 oz
Calories per serving: 197 kcal

This quick and easy lemon curd is perfect for adding a tangy, sweet touch to your desserts. Check out the step-by-step guide above for tips and photos to make it foolproof.

Ingredients:

1 cup granulated sugar (200g)
2 tbsp lemon zest (from two lemons)
6 egg yolks
1/2 cup fresh lemon juice (100ml)
1/2 cup cold unsalted butter

Instructions:

Separate the egg yolks and freeze the whites for later use. Zest two lemons and juice them to yield about 1/2 cup of juice.
Optional: Pulse the sugar and lemon zest together in a food processor to enhance flavor.
In a pot, whisk together the yolks and sugar until pale. Gradually mix in the lemon juice.
Heat the mixture over low heat, whisking continuously until it thickens and coats the back of a wooden spoon.
Remove from heat and stir in the cold butter until melted and smooth.
Strain the curd to remove lumps or zest for a silky finish. Refrigerate for 2 hours before using.

Nutrition Information (per 1 oz serving):