Lemon Curd Recipe
This creamy, tangy lemon curd recipe is a perfect tangy-sweet spread or filling made with fresh lemon juice, zest, egg yolks, butter, and sugar. It has a smooth custard-like texture achieved through careful stovetop cooking, making it ideal for topping desserts, spreading on toast, or using in cakes and tarts.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 42 minutes (including chilling time)
- Yield: Approximately 3/4 cup (180 ml) lemon curd
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Ingredients
Lemon Curd Ingredients
- 3 tbsp caster sugar (superfine sugar) – or regular/granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks (from the eggs used in the meringue)
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch of salt
Instructions
- Rub the lemon zest and sugar: In a small bowl, rub the caster sugar and lemon zest together with your fingers to release and intensify the lemon flavor.
- Combine ingredients and whisk: Transfer the lemon-sugar mixture to a small saucepan, add the egg yolks, and whisk to combine. Then add the lemon juice, cubed butter, and a pinch of salt, mixing everything together.
- Cook and thicken: Place the saucepan on the stove over medium heat (or medium-low if your stove runs hot). Stir occasionally while the butter melts, then whisk more frequently once melted. When you see the first bubble (around 3-4 minutes), continue whisking for 1 minute until the mixture reaches a custard-like consistency. If it’s not thick enough, keep cooking briefly while whisking.
- Cool the curd: Pour the lemon curd into a small bowl, straining if you notice any lumps from the egg. Immediately cover the surface with cling wrap to prevent a skin from forming. Let it cool on the counter for 30 minutes.
- Refrigerate: After cooling at room temperature, refrigerate the lemon curd for at least 1 hour before using to allow it to set properly and develop flavor.
Notes
- Lemon curd keeps up to 2 weeks in the fridge stored in an airtight container.
- You can freeze lemon curd for up to 3 months; thaw overnight in the refrigerator, then stir well before using.
- Make sure to cover the surface with cling wrap immediately after cooking to avoid a skin forming on the curd.
- Whisking continuously during cooking ensures a smooth custard texture and prevents curdling or lumps.
Find it online: https://marthatasty.com/lemon-curd-recipe/
