If you have ever dreamed of capturing pure sunshine in a jar, this Lemon Curd Recipe is exactly the little jar of joy you need in your kitchen. Velvety smooth with a perfect balance of tangy and sweet, this lemon curd offers a luscious burst of freshness that will brighten everything it touches. Whether you’re dolloping it on warm scones, swirling it into yogurt, or simply enjoying it by the spoonful, this homemade treat is irresistibly vibrant and refreshingly zesty, making any moment feel like a special occasion.
Ingredients You’ll Need
Each ingredient in this Lemon Curd Recipe plays a crucial role, coming together with simplicity to create that luxuriously creamy texture and bright, refreshing flavor. They are easy to find, straightforward, and essential for that perfect balance of taste and consistency.
- 3 large eggs: The backbone of the curd, providing richness and helping it thicken beautifully as it cooks.
- 1/2 cup granulated sugar: Sweetens just enough to balance the tartness without overpowering.
- Pinch of fine sea salt: Enhances the flavors and adds depth to the curd.
- 1 tsp grated lemon zest: Adds an intense citrus aroma and fresh bursts of lemon flavor.
- 1/2 cup fresh lemon juice: The star ingredient delivering vibrant tartness and freshness.
- 6 tablespoons unsalted butter: Gives the curd its silky, rich texture and glossy finish.
- 1/2 teaspoon vanilla extract: Rounds out the flavors with a subtle sweetness and warmth.
How to Make Lemon Curd Recipe
Step 1: Whisk the Base
Start by combining the eggs, sugar, lemon zest, and a pinch of salt in a medium saucepan. Whisk these together vigorously. This mixing not only blends the ingredients well but also aerates the eggs slightly, creating a lighter base that will add creaminess once cooked. The mixture should become frothy and pale, setting the stage for that classic lemon curd texture.
Step 2: Add Lemon Juice
Next, whisk in the fresh lemon juice until it’s fully integrated into the egg mixture. This step infuses the curd with tangy lemon flavor, making every bite burst with citrus brightness. Using fresh juice ensures your curd tastes vibrant and natural, not bitter or artificial.
Step 3: Cook and Thicken
Now, add those small butter pieces and put the saucepan over low heat. Stir constantly using a whisk to avoid any lumps or curdling. The butter melts into the mixture, enriching it while gentle heat carefully cooks the eggs to thicken the curd. This patience pays off—after 7 to 9 minutes, your curd will have thickened just right, coating the back of a spoon and holding when you swipe your finger across.
Step 4: Strain for Silky Smoothness
To ensure your lemon curd is perfectly smooth and luxurious, strain the mixture through a fine sieve. This step removes any tiny bits of cooked egg or zest that might disrupt the texture. Pressing the mixture gently through the sieve speeds this up and results in a silky final product.
Step 5: Finish and Chill
Finally, stir in the vanilla extract to bring a subtle warmth that complements the lemon’s brightness. Allow your curd to cool to room temperature before covering and chilling it in the refrigerator. As it cools, it will set to that perfect spreadable consistency. It’ll keep well for up to a week, letting you enjoy the delightful taste of summer any day you want.
How to Serve Lemon Curd Recipe
Garnishes
For an eye-catching finish, sprinkle a tiny bit of extra lemon zest on top or add a fresh mint leaf. These garnishes highlight the fresh citrus notes and add a bright pop of color that makes the lemon curd even more inviting.
Side Dishes
Lemon curd shines alongside buttery scones, crisp shortbread, or warm waffles. It also pairs beautifully with dollops of whipped cream or spooned over vanilla ice cream, turning simple desserts into something truly special and memorable.
Creative Ways to Present
Spread lemon curd on toast with a thin layer of ricotta cheese for a breakfast that feels decadent yet fresh. Or swirl it through yogurt and granola for a refreshing parfait. For an elegant dessert, layer lemon curd between sponge cake with fresh berries and cream for a mini trifle that wows guests every time.
Make Ahead and Storage
Storing Leftovers
Once made, lemon curd stores wonderfully in an airtight container in the fridge. The flavors meld and intensify, and the texture stays creamy for up to a week. Just give it a gentle stir before serving to restore its glossy finish.
Freezing
This lemon curd recipe can be frozen for longer storage. Freeze it in a sealed container, leaving some space for expansion. When ready to enjoy, thaw overnight in the fridge to preserve its delicate texture and fresh flavor.
Reheating
To gently warm lemon curd, place it in a heatproof bowl over simmering water and stir until just soft enough to spread. Avoid direct heat to prevent curdling. Warmed lemon curd works beautifully when you want a slightly more fluid sauce for desserts or breakfast treats.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh lemon juice brings brighter, more natural lemon flavor and better texture to the curd. For the best results, always opt for fresh lemons.
How do I know when my lemon curd is done cooking?
Cook your curd until it thickly coats the back of a spoon and you can draw a line through it with your finger without it running. If you use a thermometer, aim for about 175 to 180 degrees Fahrenheit.
Can I make this recipe vegan?
Traditional lemon curd relies on eggs and butter for its texture and richness. To make a vegan version, you’d need to substitute with plant-based ingredients, like coconut milk and cornstarch, but the texture and flavor will be quite different.
Is it safe to eat lemon curd made with raw eggs?
This lemon curd is cooked gently, which ensures the eggs are fully set and safe to eat. Whisking constantly and cooking to the right temperature is key to achieving a creamy and safe curd.
How long does homemade lemon curd last?
Properly stored in the refrigerator, lemon curd stays fresh and delicious for about one week. Always use clean utensils to avoid contamination and extend its shelf life.
Final Thoughts
There is something truly magical about making your own lemon curd—it’s like bottling sunshine that you can enjoy whenever you want. This Lemon Curd Recipe is so simple, so rewarding, and so versatile, I genuinely hope you give it a try. The bright tang and creamy texture will quickly become a staple in your kitchen, elevating everything from desserts to breakfast spreads. Happy cooking and even happier tasting!
Print
Lemon Curd Recipe
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
- Yield: 1 1/4 cups (serves about 20 servings, 1 tbsp each)
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Description
This classic Lemon Curd recipe yields a smooth, tangy, and buttery spread that’s perfect for topping toast, scones, or filling cakes and tarts. Made with fresh lemon juice, zest, eggs, and butter, it cooks gently on the stovetop to a luscious, silky consistency that coats the back of a spoon. Simple to prepare and irresistibly bright, it’s a versatile treat to keep on hand in your fridge.
Ingredients
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- Pinch of fine sea salt
- 1 tsp grated lemon zest (from 1 medium lemon)
- 1/2 cup fresh lemon juice (from 3 lemons, strained)
- 6 Tbsp unsalted butter (cut into small pieces)
- 1/2 tsp vanilla extract
Instructions
- Mix eggs and sugar: In a medium (2 qt) saucepan, combine the eggs, sugar, lemon zest, and a pinch of salt. Whisk vigorously until the mixture is well combined, frothy, and lightened in color.
- Add lemon juice: Whisk the fresh lemon juice into the egg mixture until fully blended.
- Cook and thicken: Add the butter pieces. Place the saucepan over low heat and whisk constantly until the butter melts and the mixture thickens, about 7-9 minutes. The curd will thicken around 160-170ËšF; once bubbling gently, allow to simmer briefly then remove from heat around 175-180ËšF. The curd is ready when it coats the back of a spoon without running when you draw your finger across it.
- Strain: Pour the mixture through a fine sieve into a bowl, using a whisk to help push the curd through quickly. Discard any solids left in the sieve.
- Finish and cool: Stir in the vanilla extract. Let the lemon curd cool to room temperature, then cover and refrigerate to fully set. It keeps well in the refrigerator for up to one week.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice will not yield the same brightness.
- Constant whisking during cooking prevents curdling and ensures a smooth texture.
- Use a candy or instant-read thermometer to monitor temperature precisely.
- Straining the curd removes any cooked egg bits for a silky finish.
- Store lemon curd refrigerated and consume within one week for optimal freshness.
