Bright, luscious, and delightfully tart, Lemon Curd is the sweet and tangy spread every dessert-lover should have in their repertoire. This homemade version bursts with real citrus flavor, smooth creaminess, and a gorgeous sunny color that feels like spreading sunshine on your favorite treats. Whether you’re swirling it into yogurt, layering it in a cake, or simply sneaking a spoonful straight from the jar, there’s nothing quite like the vibrant punch of fresh, homemade lemon curd to perk up your day.
Ingredients You’ll Need
Making lemon curd is all about simple ingredients coming together for maximum flavor. Each one plays a starring role, balancing tang and sweetness to create that perfectly smooth texture and bold color you crave.
- Unsalted Butter: Adds richness and gives the lemon curd its velvety, melt-in-your-mouth texture.
- Granulated Sugar: Enhances the tartness of the lemon while keeping the curd sweet and perfectly balanced.
- Large Egg Yolks: Provide decadence and ensure a silky, custard-like finish.
- Large Eggs: Help thicken the curd and add a delicate structure that makes this spread so smooth.
- Fresh Lemon Juice: The star! Using freshly squeezed juice delivers intense citrusy brightness you just can’t get from a bottle.
- Lemon Zest: Packs the curd with deep, aromatic lemon flavor by using the fragrant oils found in the peel.
How to Make Lemon Curd
Step 1: Melt the Butter
Start by placing the cubed unsalted butter into a medium saucepan over low heat. Let it slowly melt—no need to rush this, as gentle heat ensures everything blends smoothly without burning. The velvety richness this adds to your lemon curd cannot be overstated!
Step 2: Whisk the Eggs, Sugar, Lemon Juice, and Zest
While the butter melts, grab a bowl and whisk together the sugar, egg yolks, eggs, freshly squeezed lemon juice, and fragrant lemon zest. Whisk until the mixture looks well combined and slightly frothy—this helps guarantee a uniformly tart and sweet curd, free from streaks of egg.
Step 3: Combine and Cook Low and Slow
Now for the magic: slowly pour your egg mixture into the melted butter, whisking constantly. Always keep stirring as the mixture gently cooks over low to medium-low heat. This prevents any scrambling and ensures your lemon curd ends up creamy and smooth.
Step 4: Stir Until Thickened
Patience pays off here! Keep stirring—don’t walk away—for about 10–15 minutes. You’ll notice the mixture thickening and turning glossy. It’s ready when it’s thick enough to coat the back of a spoon, but remember, don’t let it boil or you risk curdling those precious eggs.
Step 5: Strain for Perfection
For that ultra-silky finish, strain the thickened lemon curd through a fine mesh sieve into a clean bowl. This simple step removes any tiny bits of cooked egg or zest, leaving you with nothing but liquid gold.
Step 6: Cool and Refrigerate
Let your lemon curd cool to room temperature, then transfer it to an airtight container. Refrigerate for at least two hours; this rest sets the curd to the perfect spreading consistency and intensifies the citrus flavor. Trust me, it’s worth the wait!
How to Serve Lemon Curd
Garnishes
Lemon curd is gorgeous all on its own, but a few finishing touches can make it truly stunning. Try a sprinkle of extra lemon zest, a little dusting of powdered sugar, or even a handful of fresh berries for a pop of natural color and extra brightness. Mint leaves are also a lovely touch for a refreshing finish.
Side Dishes
There’s no end to what pairs delightfully with lemon curd! Spoon it generously over scones, pancakes, or waffles for a zesty breakfast. It’s amazing as a filling for crepes or as a bold contrast to a sweet pavlova. If you’re after something simple, try a dollop alongside Greek yogurt or vanilla ice cream.
Creative Ways to Present
For a showstopping dessert, layer lemon curd between cake layers, swirl it into cheesecake batter, or fill tart shells for a bakery-worthy finish. Mini mason jars make individual servings that are perfect for gifting, while a swirl on top of a fruit tart is sure to turn heads at any gathering.
Make Ahead and Storage
Storing Leftovers
Homemade lemon curd keeps beautifully in the fridge. Just transfer any leftovers into a clean, airtight jar or container and store for up to two weeks. This makes it easy to have a flavorful treat ready to go for impromptu brunches, baking projects, or a late-night sweet fix!
Freezing
Lemon curd freezes like a dream! Pour into a freezer-safe container, leaving a little space at the top for expansion. It’ll keep for up to three months. When you’re ready to use, let it thaw overnight in the refrigerator—you’ll be amazed at how fresh it tastes.
Reheating
If your lemon curd thickens too much after chilling or freezing, gently reheat it in a saucepan over very low heat, stirring until smooth. Avoid microwaving all at once to keep the texture silky. Add a splash of lemon juice if needed to loosen it up for spreading or drizzling.
FAQs
Can I use bottled lemon juice for lemon curd?
While bottled juice works in a pinch, nothing matches the vibrant flavor of fresh-squeezed lemons. Fresh juice not only gives lemon curd its bright taste, but also ensures the consistency and color is just right.
Why did my lemon curd turn out runny?
If your lemon curd is too runny, it likely needs more cooking time. Keep stirring over low heat until the mixture thickens enough to coat the back of a spoon—it thickens further as it cools in the fridge.
How do I prevent my lemon curd from curdling?
The key to smooth curd is gentle heating and constant stirring. Don’t rush—keep the heat low and take your time, and always strain the mixture at the end to catch any overcooked bits.
Can I make lemon curd dairy-free?
Absolutely! You can use a dairy-free butter alternative in place of traditional butter. Keep in mind this may slightly change the flavor and texture, but it will still turn out deliciously creamy.
Is lemon curd safe to eat for people with gluten allergies?
Yes, this recipe is naturally gluten-free—there are no thickeners or flours involved, just eggs, butter, sugar, and lemon. Always double check your ingredients for cross-contamination if you are highly sensitive.
Final Thoughts
If you’ve never experienced the sheer joy of homemade lemon curd, now’s your chance! It’s simple to make, endlessly versatile, and brings a burst of sunshine to every dessert. I can’t wait for you to share this little jar of citrus delight with your friends, family, or just yourself—you deserve it!
Print
Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1 1/2 cups 1x
- Category: Condiment, Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make tangy and luscious homemade Lemon Curd that’s perfect as a dessert topping or filling for baked goods. This recipe yields a bright and flavorful citrus spread that will elevate any treat.
Ingredients
For the Lemon Curd:
- 1/2 cup unsalted butter, cubed
- 1 cup granulated sugar
- 3 large egg yolks
- 2 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
Instructions
- Melt Butter: In a medium saucepan over low heat, melt the butter.
- Combine Ingredients: Whisk together sugar, egg yolks, eggs, lemon juice, and lemon zest in a separate bowl until fully combined.
- Mix and Cook: Slowly pour the egg mixture into the melted butter, whisking constantly. Cook over low to medium-low heat, stirring constantly for 10–15 minutes until thickened.
- Strain and Cool: Remove from heat, strain through a sieve into a clean bowl to remove any bits, let cool, and refrigerate for at least 2 hours before using.
Notes
- Lemon curd can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.
- Use as a filling for cakes, tarts, or spread on toast.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 14g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
Your email address will not be published. Required fields are marked *