Recipe Card ( Lemon Curd Recipe)
This version has the right amount of lemon and sweetness, unlike the sugary, fake ones at the store. I also used a more natural way to thin it instead of cornstarch, which made it smoother and fancier. This recipe always gives you the right citrus kick, whether you use it to make a lemon curd tart or spread it on toast.
Ingredients
- Fresh Lemons: You’ll need about 4 to 5 lemons for fresh juice and zest. Lemons give this curd its signature tangy flavor and the zest adds a vibrant citrus fragrance. For the best taste, use freshly squeezed juice rather than bottled.
- Eggs: 3 large eggs are the key to giving the lemon curd its rich smooth texture. They help thicken the curd as it cooks. You can substitute with egg substitutes, like flaxseed meal, for a vegan option, but the consistency might vary slightly.
- Sugar: 1 cup of granulated sugar balances the tartness of the lemon. You can reduce the sugar slightly for a less sweet curd or swap with honey or maple syrup for a natural sweetener alternative.
- Unsalted Butter: 4 tablespoons of butter are melted into the curd to create its smooth luxurious texture. You can substitute with vegan butter or coconut oil if you’re looking for a dairy-free version.
- Cornstarch optional: Some recipes use cornstarch to thicken the curd quickly. You can skip this if you prefer a more traditional method, relying solely on the eggs and heat to thicken the curd.
Instructions
- Start by preparing your ingredients: zest the lemons first, then juice them, making sure to strain out the seeds. Add the sugar, eggs, lemon zest, and lemon juice to a medium-sized pot. Stir gently over medium heat to dissolve the sugar and evenly distribute the ingredients. Keep stirring constantly, as this prevents the eggs from scrambling.
- Once everything is mixed together, slowly bring the mixture to a boil. Keep stirring until the curd thickens, which usually takes about 8 to 10 minutes. When it coats the back of a spoon and you can draw a line through it, it’s ready.
- Remove the saucepan from heat and add the butter. Stir until the butter is fully incorporated and the curd becomes silky smooth. If you want a thicker consistency, you can mix in a tablespoon of cornstarch dissolved in a little water before cooking, but this step is optional.
- Allow the lemon curd to cool before transferring it into a jar or airtight container. It will continue to thicken as it cools.
Video
Notes
- Avoid Overheating: One of the most common mistakes is cooking the lemon curd too quickly or at too high a heat. Always cook it on medium heat, stirring constantly to prevent the eggs from scrambling. If the curd starts to look grainy, remove it from the heat immediately and continue stirring.
- Strain It: After cooking, it’s a good idea to strain the lemon curd through a fine mesh sieve. This removes any bits of cooked egg and gives the curd a velvety smooth texture.
- Substitute Ingredients: If you don’t have enough fresh lemons, you can use bottled lemon juice. However, for the best flavor, fresh is always ideal. If you’re looking for a dairy-free version, use coconut oil or vegan butter as a substitute for regular butter.
- Doubling the Recipe: Lemon curd keeps well in the fridge, so doubling the recipe is a great way to have extra on hand. Simply store it in sterilized jars and refrigerate. For larger batches, consider using a slow cooker to reduce the risk of burning or overcooking.
- Storage and Freezing: To store, keep the lemon curd in an airtight container in the fridge for up to 1-2 weeks. For longer storage, you can freeze it. Just make sure to leave some space at the top of the jar to allow for expansion when freezing. When you’re ready to use it, thaw it in the fridge overnight, then stir it to restore its smooth texture.
Nutrition Information (per serving):
Calories: 110kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Sodium: 10mg | Potassium: 40mg | Fiber: 0g | Sugar: 17g | Vitamin A: 210IU | Vitamin C: 30mg | Calcium: 5mg | Iron: 0.3mg
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