How to Make Lemon Curd Recipe

Introduction

Lemon curd is a bright, tangy spread that’s perfect for toast, pastries, or as a filling for cakes. This homemade version is smooth, creamy, and packed with fresh lemon flavor, making it a delightful addition to any dessert or breakfast.

Ingredients

• 1 cup + 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup fresh lemon juice (approximately 5 lemons)
• 3 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon grated lemon rind

Instructions

1. Step 1: In a medium saucepan, combine the sugar, cornstarch, and salt. Stir with a whisk until well mixed.
2. Step 2: Gradually stir in the fresh lemon juice and eggs. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with the whisk to prevent curdling.
3. Step 3: Once boiling, reduce the heat to low and simmer for 1 minute or until the curd thickens, continuing to stir constantly.
4. Step 4: Remove the pan from heat. Add the unsalted butter and grated lemon rind, stirring gently until the butter fully melts and blends into the curd.
5. Step 5: Transfer the lemon curd to a bowl and allow it to cool to room temperature. Cover the bowl and chill in the refrigerator for at least 6 hours or overnight. The curd will thicken further as it cools.

Tips & Variations

• For a zestier flavor, add extra lemon rind or a splash of lemon extract.
• Use a fine sieve to strain the curd after cooking for an ultra-smooth texture.
• Swap lemon juice with lime juice for a tangy lime curd twist.

Storage

Store lemon curd in an airtight container in the refrigerator for up to one week. Reheat gently over low heat or in short bursts in the microwave if a spreadable consistency is desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Be sure to use 100% lemon juice without added sugars or preservatives for the best results.

Why did my lemon curd turn out lumpy?

Lumpy lemon curd usually occurs when eggs cook too quickly or unevenly. To avoid this, stir constantly and cook over medium to low heat, removing from heat as soon as it thickens.

How to Make Lemon Curd Recipe

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A classic homemade lemon curd recipe that is smooth, tangy, and perfect for spreading on toast, filling cakes, or dolloping on desserts. Made with fresh lemon juice, eggs, sugar, and butter, this lemon curd is cooked on the stovetop until thick and creamy, then chilled to set.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes plus chilling time
• Yield: About 1 1/4 cups 1x
• Category: Sauce, Condiment
• Method: Stovetop
• Cuisine: American, British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup + 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup fresh lemon juice (approximately 5 lemons)
• 3 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon grated lemon rind

Instructions

1. Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
2. Add wet ingredients: Stir in the fresh lemon juice and eggs into the dry mixture, blending thoroughly with a whisk to ensure no lumps.
3. Cook mixture: Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly with a whisk to prevent curdling and sticking to the pan.
4. Simmer to thicken: Once boiling, reduce the heat and let it simmer for about 1 minute while continuing to stir constantly. This process will thicken the lemon curd nicely.
5. Finish with butter and zest: Remove the pan from heat, add the unsalted butter and grated lemon rind, and stir gently until the butter fully melts and blends into the curd.
6. Cool and chill: Transfer the lemon curd to a bowl, allow it to cool to room temperature, then cover and refrigerate for at least 6 hours or overnight so it can thicken further and develop its full flavor.

Notes

• Use fresh lemon juice for the best tart and bright flavor.
• Constant whisking during cooking prevents eggs from scrambling and ensures smooth curd.
• Store lemon curd refrigerated in an airtight container for up to 1 week.
• Lemon zest adds an extra burst of citrus aroma and flavor.
• Lemon curd can be used as a spread, filling for tarts, cakes, or swirled into yogurt.

Keywords: lemon curd, homemade lemon curd, lemon sauce, citrus spread, easy lemon curd, lemon dessert topping