Homemade Lemon Curd Recipe 2023

Homemade lemon curd is so much better than store-bought! It’s bright and lemony, creamy, and perfect for spreading on toast, pancakes, or scones. Plus, it’s surprisingly easy to make at home – all you need are a few simple ingredients and about 20 minutes of your time. Freshly squeezed lemon juice is the key to a vibrant and flavorful curd, so don’t skimp on that step! Once you’ve made your own, you’ll never go back to store-bought again with the best homemade lemon curd recipe.

What will you need to follow this recipe?

For this recipe, you’ll need some fresh lemons. But not just the juice – the zest is also essential! Lemon zest is the outer layer of the lemon skin, packed with flavor. To zest a lemon, use a microplane grater or a zester and gently rub it against it, stopping before reaching the white pith underneath the peel. Then, all you need is some granulated sugar to balance out the acidity of the lemon juice and create a perfect curd.

You might be surprised to learn that salt is also an important ingredient in this recipe. A pinch of salt helps to bring out the flavors of the lemon and sugar and balances out the sweetness. Without it, the curd might taste too sweet. And while it might seem like a small amount, it makes a big difference.

The egg yolks are the real star of the show in this recipe! They add richness and a creamy texture to the curd, as well as helping it to thicken as it cooks. The best part is that you don’t need to make a custard base – just whisk the eggs with the other ingredients and cook them on the stovetop. The result is a silky smooth, perfectly creamy lemon curd.

Butter: It’s important to use unsalted butter in this recipe, as it will help control the curd’s overall flavor. Make sure the butter is at room temperature before you start cooking – this will ensure that it incorporates smoothly into the mixture and doesn’t cause the curd to become lumpy. If your butter is too cold, you can let it sit at room temperature for about 30 minutes or microwave it in short bursts until it’s softened.

The beauty of lemon curd is that it only requires a handful of essential ingredients and comes together quickly and easily. To make it, simply whisk together egg yolks, sugar, lemon juice, salt, and butter in a saucepan. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Once it’s cooled, you can use it as a spread, topping, or filling for your favorite desserts.

Make lemon curd when life gives you lemons!

If you don’t have a double boiler, you can create a makeshift one using a heatproof bowl and a saucepan. To do this, fill the saucepan with an inch or two of water and bring it to a simmer. Then, place the heatproof bowl on top of the saucepan, ensuring that the bottom does not touch the water. The steam from the simmering water will heat the bowl and help to cook the lemon curd gently. Just be sure to stir the mixture continuously to prevent it from curdling.

Expert Advice and Tips for Making the Perfect Lemon Curd 

1. The key to making perfect lemon curd is to cook it over low heat, stirring constantly. This prevents the eggs from curdling and ensures that the curd thickens evenly.

2. It’s important not to let the curd come to a boil, as this can cause it to split or curdle. Keep the heat low and be patient; it will thicken as it cooks.

3. Keep whisking! Whisking constantly helps to prevent the eggs from clumping together and ensures a smooth, creamy curd.

What are the ingredients in lemon curd?

The ingredients for a classic lemon curd are simple and easy to find at most grocery stores:

• Lemons: Fresh lemons are best for curd, and you’ll need both the juice and the zest.
• Sugar: Granulated sugar is the best choice for curd, as it helps to thicken the mixture and balances the tartness of the lemons.
• Eggs: Egg yolks are what give curd its creamy, silky texture. Be sure to use the yolks only, as the whites can make the curd watery.

Is lemon curd the same as lemon jam? Are lemon curd and lemon jam the same thing?

Lemon curd differs from jam and jelly because it doesn’t use the whole fruit, just the juice and zest. Jam and jelly are made by boiling whole fruits, usually with added sugar, until they break down and form a thick, spreadable texture. Lemon curd, on the other hand, relies on the natural pectin in the egg yolks to thicken the mixture. The result is a smooth, silky curd with a tart, lemony flavor.

Can lemon curd be purchased at the grocery store?

You can certainly buy lemon curd at the store, but making it at home is easy, and the results are much more delicious. Store-bought curd often contains preservatives and thickeners, affecting flavor and texture. Homemade curd is fresh and flavorful, and you can control the sweetness and tartness. Plus, it’s a fun and satisfying kitchen project.

What else can I use in place of lemon curd?

While lemon pie filling and lemon curd are similar, they’re not exactly the same. Pie filling is typically much sweeter and contains gelatin to help it set up, while lemon curd is made with eggs and is much more tart. So pie filling will work if you’re looking for a similar but not exact substitute. But if you can, make the lemon curd from scratch – it’s worth the extra effort.

How to Cook Lemon Curd: What Can I Use in Its Place?

Lemon curd is made using the double-boiler method on the stovetop. A double-boiler is simply a saucepan filled with an inch or two of water placed over medium heat. A heat-safe bowl is placed over the saucepan, and the ingredients for the curd are added to the bowl. The heat from the simmering water gently heats the curd, cooking it slowly and evenly. This prevents the eggs from curdling and results in a silky-smooth texture.

Can curd and egg yolk be combined?

The key to making perfect lemon curd is to whisk the egg yolks until they’re nice and smooth. This helps to prevent the eggs from curdling and creates a smooth, creamy texture. As you cook the curd, whisk it constantly so that the eggs don’t scramble and the mixture doesn’t stick to the bottom of the bowl. This extra effort is well worth it, and you’ll be rewarded with delicious, silky-smooth lemon curd.

Why doesn’t my lemon curd thicken?

If your lemon curd is thin and runny, a few things could have gone wrong. First, it’s possible that it didn’t cook long enough. Lemon curd needs to reach a specific temperature to thicken, so it may be too thin if it doesn’t cook long enough. Secondly, the heat may have been too high. Lemon curd should be cooked over medium heat to prevent the eggs from curdling. Finally, the curd will continue to thicken as it cools, so you may just need to give it some time to set.

How can I set lemon curd?

Once your lemon curd is cooked, it’s essential to allow it to cool completely. As it cools, the curd will continue to thicken and set. Cooling the curd at room temperature rather than in the refrigerator is best. Once the curd is cooled, transfer it to a glass jar or other airtight container and store it in the fridge. The lemon curd will stay in the fridge for up to two weeks, so you can enjoy it on toast, scones, or anything else your heart desires.

What complements lemon curd well?

The possibilities are endless when it comes to using lemon curd! It’s a great way to add flavor to any recipe. Here are just a few ideas to get you started using this homemade lemon curd recipe:

• Spread it on toast or English muffins for a tangy, sweet start to your day.
• Fill crepes or pancakes with lemon curd and top with fresh berries.
• Swirl lemon curd into muffin or quick bread batter before baking.
• Make a tart or pie with a lemon curd filling.
• Drizzle lemon curd over fresh fruit for a simple, elegant dessert.

How do I prepare lemon curd, and how do I store it?

It’s essential to store your lemon curd in an airtight container in the refrigerator. Lemon curd is a high-acid food, which makes it more prone to spoilage. Storing it in an airtight container will help prevent mold or bacteria from growing on the surface. And by keeping it in the fridge, you’ll keep it at a safe temperature and prevent it from spoiling. Your lemon curd will last up to two weeks in the fridge, so you’ll have plenty of time to enjoy it.

What is the shelf life of lemon curd?

The freezer is the way to go if you need to store lemon curd for over two weeks. Lemon curd can be frozen for up to four months and will still taste delicious when thawed. To freeze lemon curd, simply transfer it to an airtight, freezer-safe container and place it in the freezer. When ready to enjoy it, thaw it in the fridge overnight and stir it before using. Your lemon curd will be as good as new.

Is it possible to freeze lemon curd?

Wow, a year in the freezer?! That’s amazing! Lemon curd is a versatile ingredient, and it’s great to know that you can stock up and save it for later. It’s perfect for last-minute desserts and baked goods, and it’s nice to have on hand when you crave something sweet and lemony. You’ll never have to worry about running out of this delicious treat!

How Can Lemon Curd Be Reheated?

That’s a great tip! When thawing frozen lemon curd, it’s best to let it thaw slowly in the fridge. This will help it retain its texture and flavor. And once it’s thawed, you can enjoy it at room temperature for a creamy, spreadable consistency. Just make sure not to heat it up, as this can cause the curd to become watery and lose its flavor.

This simple and delicious homemade lemon curd recipe is quick and easy to make, taking only about 10 minutes of preparation time. Just a few simple ingredients are required, resulting in a sweet and tangy treat that can be enjoyed in various ways. This lemon curd is excellent as a topping for desserts, a spread for toast or scones, or even a filling for cakes and pies. The possibilities are endless.

Ingredients 

• 1/3 cup fresh lemon juice
• 1 1/2 tbsp lemon zest
• 3/4 cup granulated sugar
• 1/8 tsp salt
• 4 large egg yolks
• 7 tbsp unsalted butter (room temperature)

Instructions

This homemade lemon curd recipe is super easy to follow. First, you’ll want to create a double boiler by placing a heatproof bowl over a pot of simmering water. Whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt until combined. Continue to whisk the mixture while it cooks over the simmering water, being careful not to let the water come to a boil. Cook the curd for 10-12 minutes until it’s thick and creamy. Once it’s reached the desired consistency, remove it from the heat.

Next, you’ll want to add the room-temperature butter to the lemon curd, one piece at a time, whisking it in until it’s fully incorporated. Then, pour the curd into a heat-safe glass jar or bowl. Lay a piece of plastic cling wrap over the top of the curd, ensuring it touches the curd to prevent skin from forming. Allow the curd to cool completely before serving. The curd will thicken as it cools.

Nutritional Information 

Calories: 102 kilocalories | Carbs: 11 grams; Protein: 1g | Fat: 7 grams | Satin Fat: 4 grams of polyunsaturated fat: 1 gram | Fat, monounsaturated: 2 grams; Trans Fat: 1 gram | Sodium: 66 milligrams Potassium: 23 mg 14 milligrams Sugar: 1g 10 grams; Vitamin A: Vitamin C: 233 IU Calcium: 3mg 9 mg of iron 1mg