Lemon curd, one of those simple yet amazing things, can enhance any dessert.
That’s right, this simple recipe will show you how to make lemon curd at home! In less than 30 minutes, you can make a rich, tangy spread with just 4 simple ingredients. You can enjoy it on pies, cakes, scones, or even ice cream.
Pair this lemon curd with a lemon curd tart or even drizzle it on a lemon curd cake for a full dessert experience!
When I make sauces and curds like this, I remember how warm it is at home, how amusing the kitchen is, and the sweet, timeless times I spend with my family. It’s not just a dish; I hold on to it as a custom.
Overview
Only a few simple ingredients and quick preparation make this lemon curd unique. Pure lemon juice, sugar, eggs, and butter are all you need to make a thick, smooth spread that is sweet and sour. 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.
Why I Love This Lemon Curd Recipe
- Quick and Easy: Ready in under 30 minutes with only four main ingredients.
- Versatile: Perfect for adding to tarts, cakes, scones, and even ice cream.
- Rich Flavor: The balance of sweetness and tartness makes it irresistible.
- Customizable: You can adjust the sweetness to suit your taste.
- Homemade Goodness: Fresh and better than store-bought lemon curd, made with love.
All You’ll Need To Start Make this Sweet Recipe
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.
Directions
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.
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
Expert Notes :
When making lemon curd, it’s essential to avoid some common pitfalls to ensure you get the best, smoothest result. Here are a few tips:
- 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.
Creative Ways to Use Lemon Curd
- Spread on Toast: Lemon curd is a fantastic spread for your morning toast, adding a tangy kick to your breakfast routine. It pairs perfectly with a cup of tea.
- Lemon Curd Tart: Use lemon curd as the filling for a classic lemon tart. The smooth, tangy curd pairs wonderfully with a buttery crust for a dessert everyone will love.
- Lemon Curd Ice Cream: Swirl lemon curd into vanilla ice cream for a refreshing citrus treat. It adds a delightful zesty surprise in every bite.
- Drizzle Over Cakes: Lemon curd makes an excellent topping for cakes, especially sponge or angel food cakes. It adds moisture and a burst of flavor.
- Lemon Curd Scones: Serve warm scones with a dollop of lemon curd and a cup of clotted cream for an indulgent afternoon tea.
- Lemon Curd Parfait: Layer lemon curd with fresh berries and whipped cream for a light and refreshing parfait. It’s the perfect dessert for any season.
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FAQs Recipe
1. What do you eat lemon curd with?
There are many ways to enjoy So! It’s a tasty treat that you can put on toast, bake with, swirl into yogurt, put on cakes, or drizzle over pancakes and scones.
2. Is lemon curd the same as lemon pie filling?
They’re not the same, no. Lemon curd is made with butter and eggs and has a smoother, creamier texture. Lemon pie filling, on the other hand, is usually thicker and more liquid.
3. Is lemon curd good for health?
Can be a tasty treat in small amounts. It has a lot of vitamin C and antioxidants from the lemon, but it also has butter and sugar, so eat it in moderation.
4. How long does lemon curd last in the fridge?
It will stay good in the fridge for 1 to 2 weeks. To keep its freshness and taste, store it in a jar that won’t let air in.
5. Can I freeze lemon curd?
You can freeze it for up to 90 days. Just be sure to leave space in the jar or container for it to grow. For the best texture, let it thaw in the fridge before the use.
Recipe Card ( Lemon Curd Recipe)
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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