Lemon Curd

My homemade lemon curd recipe is thick, creamy, and incredibly delicious. The lemons’ tartness perfectly balances the sugar’s sweetness, while the butter adds a rich, creamy texture. My family loves it!

What is lemon curd?

Lemon curd is a rich, tangy spread made from lemons, sugar, eggs, and butter. It has a smooth, custard-like texture and is commonly used in desserts like crepes. Lemon curd can be spread on scones or toast or used as a filling for pastries and cakes.

How to choose the best ingredients for Homemade Lemon Curd

Fresh Lemons: Use unwaxed lemons whenever possible, preferably organic, as we also incorporate lemon zest into the mixture. The best is Meyer lemons.

Sugar: I measure sugar by ounces rather than cups because thicker sugars (both regular and powdered) don’t fit as well in cups. Achieving the right balance between sweetness and sourness is crucial for flavor.

Unsalted Butter: Stick to using butter—just butter—as it is called for in the original recipe. This ingredient contributes to the creamy texture of the mixture.

Eggs: Large eggs are preferable, as they determine the thickness of the final product.

Tips and Tricks for Homemade Easy Lemon Curd

• If the lemon curd is too thin, you can thicken it by adding 1-2 teaspoons of corn starch mixed with lemon juice to cold lemon curd. Mix it well and then heat it up again while stirring constantly.  

• Leftover egg whites you can freeze in a plastic bag for 1 month. It is best to thaw egg whites in the fridge overnight. Then, you can use them later for baking, such as meringue or royal icing.

• Before squeezing the juice from the lemons, roll them flat to maximize the amount of juice you can extract.

• Remove the lemon curd through a fine mesh strainer if it contains lumps.

Homemade Lemon Curd Recipe Step-by-Step Instructions

You will need a medium saucepan (I have an enamel pot specifically designed for butter, curd, or sauces). This type of pot is the best choice for making lemon curd. Using aluminum or steel pots can lead to a reaction with lemon juice, resulting in a metallic taste in the lemon curd.), a silicone whisk, a large pot, and a small bowl. 

Step 1: Wash the lemons thoroughly under cold water, using a brush if necessary. Then, scald them and grate the zest from three lemons. It’s best to use a unique zesting tool or a fine grater so that you only remove the aromatic yellow part of the peel, leaving the white pith (known as the albedo, which has a tangy flavor) behind.

Step 2: Next, roll each lemon on a flat surface to release more juice before cutting. A well-rolled lemon will yield plenty of juice when you cut into it.

*If you make the first time lemon curd, many of the best way your recipes will use is to use the double boiler method, also known as a water bath. It consists of pouring water into a large pot and bringing it to a boil, preferably in a unique bowl with a handle to heat this delicious lemon crud. This second bowl mustn’t touch the water; everything is cooked on steam.

Step 3: Mix the egg yolks and whole eggs in a medium saucepan, then add the sugar and mix until combined. Place the saucepan over low heat, stirring constantly, and add the sliced butter.

Step 4: Once the butter begins to melt, incorporate the lemon juice.

Step 5: Continue stirring until the lemon curd thickens but does not boil; this process will take about 10 to 15 minutes. Add lemon zest.

Step 6: When it reaches the correct thickness, remove the saucepan from the heat and transfer the lemon curd to sterilized mason jars. Allow it to cool at room temperature overnight in the refrigerator. The next day, the lemon curd will have the right consistency and will have a bright citrus flavor.

Enjoy!

Sides To Serve 

Lemon curd is versatile!  You can use it as a spread for scones, toast, crepes, or pancakes. You can fill cakes, muffins, tarts (lemon meringue pie cookies), or pastries. I love pavlova topped with lemon curd, which is a delightful treat. You can use it as a topping for yogurt, ice cream, gelato, or cheesecake. It also works outstanding as a base for mousse or parfaits. In short, lemon curd is perfect for almost everything if you are lemon lovers.

It is also delicious, eaten straight from the jar—just like my partner does! I often find the jar empty when I go to the fridge. If you scoop it out carefully, you can still enjoy it from the inside, and the jar’s walls will remain intact. My children have a similar trick with chocolate nut cream!

How to store Homemade Lemon Curd

All the recipes suggest that lemon curd can be stored for up to 2 weeks. However, based on my experience, you can keep mine for up to a month without any issues. I’ve tested and verified this according to my recipe. (Make sure to store it in a dark part of the fridge to prevent household members from eating it!) 

It’s best kept in a sterilized mason jar, but an airtight container works also.

FAQ

Can I freeze lemon curd?

Yes, lemon curd freezes well! Store it in a freezer-safe container, leaving some room for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before use.

Why did my lemon curd curdle?

Curdling occurs when the eggs are cooked too quickly or at too high a temperature. To prevent this, cook the curd over low to medium heat and whisk constantly to ensure even cooking.

Is lemon curd gluten-free?

Yes, traditional lemon curd recipes (means my recipe) are naturally gluten-free since they contain no flour or other gluten-containing ingredients.