Lemon Curd Recipe
Najat
Photo by Najat
If there is one thing worth making from scratch, it is lemon curd. Silky smooth, citrusy and rich with butter. Homemade lemon curd is in a completely different league from anything you can buy at the store. Once you taste it, you will understand why.
This easy lemon curd recipe uses just five ingredients: egg yolks, sugar, fresh lemon juice, butter and lemon zest. The lemon juice and zest come from the same lemons. No complicated techniques, no special equipment. Just a heatproof bowl, a whisk and about 20 minutes of your time. The result is a glossy curd you can use to bring extra flavor to pies, desserts, cakes, cheesecakes and more.
What to make with lemon curd
Lemon curd is one of those ingredients that can add a lot of flavor to a lot of recipes. You’ll find the many usecases below.
Pavlova — spread a generous layer of lemon curd over the meringue. Try our pavlova with mascarpone cream.
Cake/dessert filling — add lemon curd between layers, like this is our lemon cheesecake dessert.
Cheesecake — swirl it through the filling before baking, or spoon it over a chilled cheesecake. Try our lemon curd cheesecake.
Cookies — sandwich cookies with lemon curd or add it to melted chocolate like our lemon cookies.
Ingredients
CURD MIXTURE
Tips
Always use fresh lemons for the best and freshest flavor.
Only zest the yellow part of the lemon peel and avoid the white part, as it tastes bitter.
Heat the curd over low heat or using a double boiler (bain-marie). Too much heat can cause the mixture to curdle.
Be patient while it thickens. Lemon curd needs some time and will become firmer after cooling.
Let the lemon curd cool completely before sealing the jar and placing it in the refrigerator.
Lemon curd tastes best after it has rested in the refrigerator for a few hours, as the flavor develops even better.
Preparation Time
Preparation: 10 minutes
Cooking/thickening: 15–20 minutes
Total preparation time: 25–30 minutes
Cooling/setting: at least 4 hours
Instructions
Have all the ingredients ready beforehand. Good preparation makes making lemon curd much easier.
Place the egg yolks and granulated sugar in a heatproof bowl and whisk well until the mixture becomes smoother and slightly lighter in color.
Add the fresh lemon juice and stir until smooth.
Place the bowl over a pan of simmering water (double boiler / bain-marie). Make sure the bottom of the bowl does not touch the water. Keep stirring constantly with a whisk so the egg yolks do not curdle. After 15–20 minutes, the lemon curd will thicken. The temperature should be around 85°C (185°F). The curd is ready when you can run your finger through it and the line holds its shape.
Remove the bowl from the heat and immediately pour the lemon curd through a fine sieve. This removes any bits of cooked egg and smoothens the curd.
Add the butter and lemon zest to the warm curd. Stir until the butter has completely melted.
Pour the lemon curd into a clean glass jar or dish. Cover the surface directly with plastic wrap. Let it cool to room temperature first, then place it in the refrigerator. Chill for at least 4 hours.
Veelgestelde vragen
Does lemon curd contain dairy?
Yes. Butter is a key ingredient in classic lemon curd. For a dairy-free version, you can substitute vegan butter or refined coconut oil. The texture may vary slightly though.
Is lemon curd healthy?
It’s best thought of as an occasional treat rather than a health food. Egg yolks provide some protein and nutrients, and lemon juice adds vitamin C, but it’s also rich in sugar and butter.
Is lemon curd very sweet?
It is sweet, but the lemon juice keeps it balanced and fresh. If you find it too sweet, add lemon juice.
Can you freeze lemon curd?
Yes. Store it in a freezer-safe container and freeze for up to three months. Defrost overnight in the fridge before using.
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