This simple lemon curd recipe creates a clean, vibrant citrus unfold utilizing easy substances like contemporary lemon juice, egg yolks, sugar and butter. Best of all, it comes collectively in one saucepan with no double boiler required, making it one of many easiest do-it-yourself lemon curd recipes you may make.
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What is Lemon Curd?
Lemon curd is a creamy citrus unfold made by gently cooking lemon juice, sugar, egg yolks and butter collectively till thick and shiny. The result’s a wealthy, sweet-tart filling with a silky texture that works fantastically in desserts or just unfold on toast.
Lemon curd originated in England and is historically served with scones, however immediately it’s broadly used as a filling for muffins, tarts, pastries and layered desserts.
Lemon curd substances are actually fairly simple- you m ight have already got most of them readily available. A full listing of substances with measurements for this recipe is on the market in the printable recipe card beneath.
- Lemon – We will use each lemon juice and lemon zest. Fresh lemon juice is at all times most well-liked for one of the best and freshest taste.
- Unsalted butter
- Coarse kosher salt
How to Make Lemon Curd (Step-by-Step)
Making this pleasant dessert couldn’t be simpler! Just observe these easy steps.
- Whisk egg yolks and sugar. In a medium saucepan over low warmth, whisk collectively the egg yolks and sugar till the sugar has dissolved.
- Add in lemon juice, lemon zest and salt. Whisk in lemon juice, zest, and salt.
- Slowly cook dinner. Cook over low warmth, whisking continuously, till thick sufficient to coat the again of a spoon. Do not cease whisking otherwise you run the danger of cooking the eggs into scrambled eggs.
- Add in butter. Remove from warmth and whisk in the butter a couple of cubes at a time till shiny and clean.
- Strain via a effective mesh sieve (to catch any egg bits that may stay) right into a bowl/jar (optionally available however really helpful).
- Add plastic wrap to floor and chill. Press plastic wrap instantly on the floor and refrigerate till chilled and thickened. The combination is not going to be totally thick whenever you begin to chill it.
Why We Use Plastic Wrap
Placing plastic wrap instantly in opposition to the floor of lemon curd prevents a movie from forming whereas it cools.
As custard-style mixtures cool, the uncovered floor can dry out and type a skinny movie. Pressing the wrap instantly onto the curd retains air away from the floor and maintains a clean texture.
Tips for Perfect Lemon Curd
While this pleasant unfold isn’t sophisticated to make, I do have some ideas to make sure it seems completely.
- Cook over low warmth – You don’t need the eggs to show into scrambled eggs, and heating slowly helps with that. This course of known as tempering. Using a heavy-bottomed saucepan may also assist distribute the warmth and management the cooking course of.
- Whisk continuously – This is one other element of egg tempering. Continuous whisking retains the eggs from cooking erratically.
- Add butter after cooking – Adding butter off the warmth quite than whereas nonetheless cooking ensures a clean and shiny end. Cutting it into small items ensures it melts evenly.
- Chill totally earlier than utilizing – Lemon curd thickens considerably because it cools, so make certain to relax for the really helpful time.
Troubleshooting
If after following the information above, you continue to run into points, let’s troubleshoot and repair them collectively!
- Too skinny? If the curd doesn’t thicken correctly, it seemingly wants extra cooking time. Return it to low warmth and proceed whisking till it coats the again of a spoon and leaves a transparent line whenever you run your finger throughout it. Remember that lemon curd will thicken additional because it cools in the fridge.
- Too thick? If the curd turns into thicker than desired, whisk in a small quantity of contemporary lemon juice or heat water till the consistency loosens barely. This will restore a spreadable texture with out affecting the flavour.
- Lumpy? If small bits of cooked egg seem, merely pressure the curd via a effective mesh sieve to clean it out. Straining is optionally available however useful if the curd was cooked barely too sizzling.
Ways to Use Lemon Curd
This candy sauce is extraordinarily versatile and can be utilized in any variety of baked items and desserts.
- Filling for lemon tarts or mini pavlovas
- Cake filling for layer muffins
- Topping for cheesecake
- Spread for toast or biscuits
- Filling for macarons
- Topping for pancakes or waffles
- Swirl for yogurt or oatmeal
- Filling for crepes or pastries
It additionally pairs fantastically with berries like strawberries, raspberries and blueberries.
Storage, Make-Ahead & Freezing
Make-Ahead: Lemon curd is a good make-ahead recipe because it wants time to relax and thicken. Prepare it as much as 5 days in advance and retailer it coated in the fridge till prepared to make use of.
Storage: Store do-it-yourself lemon curd in an hermetic container or glass jar in the fridge. For the smoothest texture, press plastic wrap instantly onto the floor earlier than sealing with a lid to stop a movie from forming.
Shelf Life: Lemon curd will maintain in the fridge for as much as 1 to 2 weeks when saved correctly. For longer storage, freeze it in a freezer-safe container for as much as 3 months, then thaw in a single day in the fridge earlier than utilizing.
Freezer Instructions: Let the lemon curd cool utterly, then switch it to a freezer-safe container, leaving slightly area on the prime for enlargement. Press plastic wrap instantly onto the floor if desired, then seal tightly and freeze for as much as 3 months. Thaw in a single day in the fridge and provides it an excellent stir earlier than utilizing.
Lemon Curd FAQS
Yes. This simple lemon curd recipe is made proper in one saucepan over low warmth. The secret is to cook dinner it gently and whisk continuously so the egg yolks thicken easily as a substitute of scrambling.
Lemon curd often wants slightly extra time over low warmth. Keep whisking till it coats the again of a spoon. It may also thicken extra because it chills in the fridge.
It’s prepared when it turns into shiny, thick sufficient to coat the again of a spoon, and you may draw a line via it along with your finger that stays seen for a second.
Fresh lemon juice is greatest for the brightest taste. Bottled juice can work in a pinch, however the taste is often flatter and fewer vibrant.
Lumps often occur when the warmth is simply too excessive and little bits of egg cook dinner too shortly. A fast pressure via a effective mesh sieve will clean it proper out.
More Zesty Lemon Desserts
As quickly as spring is on the horizon, I begin craving all issues lemon! Here are a few of my favourite lemon desserts.
Learn tips on how to make silky do-it-yourself lemon curd. Use it for desserts or yogurt- with professional troubleshooting included.
Prevent your display from going darkish
Servings: cups
(*15*)
- 4 giant egg yolks
- 1 cup sugar
- ½ cup contemporary lemon juice (about 3–4 lemons)
- 1 tablespoon contemporary lemon zest
- ¼ teaspoon coarse Kosher salt
- 6 tablespoons unsalted butter , cubed
In a medium saucepan over low warmth, whisk collectively the 4 giant egg yolks and 1 cup sugar till the sugar has dissolved.
Whisk in ½ cup contemporary lemon juice (about 3–4 lemons), 1 tablespoon contemporary lemon zest, and ¼ teaspoon coarse Kosher salt.
Cook over low warmth, whisking continuously, till thick sufficient to coat the again of a spoon (about 8–10 minutes). Do not cease whisking otherwise you run the danger of cooking the eggs into scrambled eggs.
Remove from warmth and whisk in the cubed 6 tablespoons unsalted butter a couple of cubes at a time till shiny and clean.
Strain via a effective mesh sieve (to catch any egg bits that may stay) right into a bowl/jar (optionally available however really helpful).
Press plastic wrap instantly on the floor and refrigerate till chilled and thickened. The combination is not going to be totally thick whenever you begin to chill it.
If you’ve tried this recipe, come again and tell us the way it was in the feedback or star scores.
Storage: Store do-it-yourself lemon curd in an hermetic container or glass jar in the fridge. For the smoothest texture, press plastic wrap instantly onto the floor earlier than sealing with a lid to forestall a movie from forming.
Shelf Life: Lemon curd will maintain in the fridge for up to 1 to 2 weeks when saved correctly. For longer storage, freeze it in a freezer-secure container for up to 3 months, then thaw in a single day in the fridge earlier than utilizing.
Freezer Instructions: Let the lemon curd cool utterly, then switch it to a freezer-secure container, leaving a little area at the prime for enlargement. Press plastic wrap instantly onto the floor if desired, then seal tightly and freeze for up to 3 months. Thaw in a single day in the fridge and give it a good stir earlier than utilizing.
Calories: 1634 kcal, Carbohydrates: 211 g, Protein: 13 g, Fat: 88 g, Saturated Fat: 50 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 26 g, Trans Fat: 3 g, Cholesterol: 958 mg, Sodium: 629 mg, Potassium: 238 mg, Fiber: 1 g, Sugar: 203 g, Vitamin A: 3148 IU, Vitamin C: 55 mg, Calcium: 131 mg, Iron: 2 mg
