Lemon Curd
Bright, tangy, and irresistibly smooth, homemade lemon curd is a delight that elevates any dish. Whether you’re spreading it on warm scones, drizzling it over pancakes, or savoring it by the spoonful, this classic recipe shines with bold, citrusy flavor.
Made with fresh lemon juice and zest, this lemon curd strikes the perfect balance of tartness and sweetness. Its luscious, creamy texture is achieved through a slow, gentle cooking process, ensuring every spoonful is rich and velvety.
Simple yet indulgent, this versatile condiment is a staple for breakfast spreads, desserts, and more. With just a handful of ingredients, you can create a vibrant, homemade treat that’s ready to enjoy or gift to someone special.
Lemon Curd Ingredients: A Symphony of Citrus and Cream
- Fresh Lemon Juice & Zest: The heart of this recipe, delivering vibrant citrusy tang and fragrant brightness.
- Eggs & Yolks: Create a luscious, silky texture while providing structure and richness.
- Granulated Sugar: Balances tartness with a touch of sweetness, enhancing the flavor.
- Cold Butter: Melts into the curd for a creamy, velvety finish.
Recipe Tips
1. Use Fresh Lemons for Maximum Flavor
For the best flavor, use freshly squeezed lemon juice and zest from ripe lemons. Bottled lemon juice often lacks the bright, tangy intensity that makes lemon curd so special. When zesting, avoid the bitter white pith beneath the peel.
2. Whisk Continuously for Silky Results
Constant whisking prevents the eggs from curdling and ensures a smooth, creamy texture. Be patient and cook over low heat to gently thicken the mixture. The key is consistency—stop cooking as soon as it coats the back of a spoon.
3. Chill Thoroughly for the Perfect Set
Lemon curd continues to thicken as it cools, so don’t worry if it seems slightly runny when you remove it from the heat. Transfer it to a glass container and refrigerate for at least two hours before serving for the ideal creamy consistency.
What to Serve with Lemon Curd
1. Scones or Biscuits
Spread a generous dollop of lemon curd on freshly baked scones or fluffy biscuits for an afternoon tea treat that’s as classic as it is delicious.
2. Pancakes or Waffles
Add a burst of citrusy brightness to your breakfast by drizzling lemon curd over pancakes or waffles. Pair it with fresh berries for a picture-perfect morning plate.
3. Yogurt or Parfaits
Swirl lemon curd into creamy yogurt or layer it in parfaits with granola and fruit for a quick and satisfying dessert or snack.
FAQ
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for its superior flavor, but bottled lemon juice can be used in a pinch. Just ensure it’s pure lemon juice without additives.
2. How do I fix curdled lemon curd?
If your lemon curd curdles, quickly remove it from the heat and strain it through a fine-mesh sieve. This removes any lumps and restores its smooth texture.
3. Can I freeze lemon curd?
Yes! Store it in an airtight container and freeze for up to three months. Thaw overnight in the refrigerator before using.
4. Why is my lemon curd runny?
Runny lemon curd often results from undercooking. Cook until it thickens enough to coat the back of a spoon, and remember it will firm up as it cools.
Lemon Curd
Ingredients
- Fresh lemon juice ½ cup
- Lemon zest 1 tablespoon
- Granulated sugar ¾ cup
- Large eggs 2
- Egg yolks 2
- Pinch of salt
- Unsalted butter cold and cubed (6 tablespoons)
Instructions
- In a small saucepan, combine the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt. Whisk the mixture thoroughly until smooth.
- Set the saucepan over low heat and continuously whisk as the mixture cooks. After approximately 10 minutes, it should thicken enough to coat the back of a spoon. Initially, the surface may foam, but this will subside as it reaches the desired consistency.
- Remove the saucepan from the heat and immediately stir in the cold butter, one cube at a time. Continue stirring until all the butter has melted, creating a smooth and glossy curd.
- Transfer the lemon curd to a sterilized glass jar or an airtight container. Cover and refrigerate for about two hours, allowing it to cool completely and thicken further.
- For optimal freshness, store the lemon curd in the refrigerator in an airtight container. It can be safely kept for up to one week.
