If you’re looking to brighten your day with a burst of sunshine in a jar, this Easy Lemon Curd Recipe is your new best friend. Creamy, tangy, and just the right amount of sweet, it’s a luscious spread that transforms everything from toast to tarts into something extraordinary. Making lemon curd at home might sound fancy, but trust me, this recipe is delightfully simple and delivers fresh, vibrant flavor that store-bought versions can only dream of matching.
Ingredients You’ll Need
Getting the ingredients together for this Easy Lemon Curd Recipe is like preparing for a delicious moment of joy. Each item is straightforward yet essential, lending that perfect balance of zestiness, sweetness, and richness.
- 3 large eggs: They provide body and help the curd set with a silky smooth texture.
- 1 cup granulated sugar: Adds sweetness that balances the tartness of the lemons.
- 1/2 cup fresh lemon juice: Freshly squeezed for bright acidity and authentic lemon flavor.
- Zest of 2 lemons: Brings a piercing lemon aroma and a little extra zing to the curd’s depth.
- 1/2 cup unsalted butter, cut into cubes: Adds luxurious creaminess for that melt-in-your-mouth sensation.
- Pinch of salt: Enhances overall flavor and keeps the sweetness from becoming one-dimensional.
How to Make Easy Lemon Curd Recipe
Step 1: Whisk Eggs and Sugar
Start by whisking the eggs and granulated sugar together in a medium saucepan until the mixture is smooth and slightly pale. This initial step ensures the eggs blend well with the sugar, making the curd velvety and preventing any graininess in the final product.
Step 2: Add Lemon Juice, Zest, and Salt
Next, stir in the fresh lemon juice, vibrant lemon zest, and a pinch of salt. The zest and juice bring essential brightness, while the salt softens the intense flavors and balances sweetness perfectly. Stir everything together so the flavors meld.
Step 3: Cook and Thicken
Place the pan over medium heat and whisk the mixture constantly for 8 to 10 minutes. This step takes patience but is crucial as the curd thickens beautifully and coats the back of a spoon. Keep whisking to avoid scrambling the eggs — the steady stirring creates that luscious texture.
Step 4: Add Butter
Remove the pan from heat and whisk in the cold butter cubes bit by bit until fully melted and incorporated. The butter enriches the curd, turning it into an irresistibly creamy and glossy spread.
Step 5: Strain and Cool
For the smoothest finish, strain the lemon curd through a fine mesh sieve into a clean bowl. This catches any bits of cooked egg or excess zest. Let the curd cool to room temperature before transferring it to the refrigerator for at least 2 hours to set properly.
How to Serve Easy Lemon Curd Recipe
Garnishes
Sprinkle freshly grated lemon zest or a few tiny mint leaves on top of your lemon curd for an extra pop of color and freshness. A light dusting of powdered sugar can add a pretty, delicate touch without overpowering the tart flavors.
Side Dishes
Serve this Easy Lemon Curd Recipe alongside scones, warm buttered toast, or buttery biscuits for a comforting treat. It’s also wonderful dolloped onto pancakes or waffles to brighten up breakfast or brunch.
Creative Ways to Present
Try layering your lemon curd with whipped cream and fresh berries in a glass for a simple yet stunning parfait. Or swirl it into yogurt, spread it between cake layers, or use it as a tangy filling for tarts and pastries. The possibilities are as limitless as your imagination!
Make Ahead and Storage
Storing Leftovers
You can keep leftover lemon curd in an airtight container in the refrigerator for up to 1 week. Its vibrant taste holds up nicely, making it easy to enjoy throughout the week on anything that needs a lemony lift.
Freezing
While freezing lemon curd isn’t usually recommended because it can alter the texture slightly, you can freeze it in small portions for up to 3 months if needed. Thaw it in the refrigerator overnight before using.
Reheating
If your lemon curd firms up too much in the fridge or freezer, gently warm it over low heat or in the microwave using short bursts, stirring frequently. Be cautious not to overheat as it can scramble the eggs or separate the butter.
FAQs
Can I use bottled lemon juice for this Easy Lemon Curd Recipe?
While fresh lemon juice is best for bright, natural flavor, bottled lemon juice can be substituted in a pinch. Just be aware that fresh juice gives a fresher, more vibrant tang that really elevates the curd.
Is it necessary to strain the lemon curd?
Straining helps achieve the smoothest texture by removing any cooked bits of egg or large zest pieces. If you prefer a rustic texture, you can skip this step, but straining really makes the curd silky and refined.
How thick should the lemon curd be?
The curd should be thick enough to coat the back of a spoon and leave a clear line when you run your finger through it. It will thicken even more after chilling in the fridge.
Can I make this recipe vegan or dairy-free?
This recipe relies on eggs and butter for its classic texture, but you can experiment with vegan substitutes like coconut oil for butter and silken tofu or cornstarch for eggs. Results will differ but can still be delicious!
How long does lemon curd keep in the fridge?
Properly stored in a sealed container, this Easy Lemon Curd Recipe will stay fresh for up to a week. Always use a clean utensil to avoid contamination and extend shelf life.
Final Thoughts
Once you try this Easy Lemon Curd Recipe, I guarantee it will become a staple in your kitchen repertoire. Its balance of tangy citrus and sweet creaminess is pure joy, and the fact that it comes together in just 20 minutes means there’s always time for a little homemade sunshine. Give it a go, and watch how this simple treat transforms your breakfasts, desserts, and snacks into moments of pure happiness.
Print
Easy Lemon Curd Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Description
This easy lemon curd recipe is a tangy and smooth spread made from fresh lemons, eggs, sugar, and butter. Perfect for topping toast, filling cakes, or serving with scones, it comes together quickly on the stovetop and yields a bright, creamy curd with a perfectly balanced sweet and tart flavor.
Ingredients
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cut into cubes
- Pinch of salt
Instructions
- Whisk eggs and sugar: In a medium saucepan, whisk the eggs and sugar together until the mixture is smooth and well combined, ensuring there are no lumps and the sugar starts to dissolve.
- Add lemon and salt: Pour in the fresh lemon juice and the zest of two lemons, then add a pinch of salt. Stir everything thoroughly to blend the flavors evenly.
- Cook the curd: Place the saucepan over medium heat. Continuously whisk the mixture for about 8-10 minutes, allowing it to thicken gradually until it coats the back of a spoon. Watch closely to avoid curdling.
- Incorporate butter: Remove the pan from heat and whisk in the cubed unsalted butter pieces one at a time until the butter is fully melted and the curd is glossy and smooth.
- Strain the curd: Pour the lemon curd through a fine mesh sieve into a clean bowl to remove any lemon zest strands or cooked egg bits, resulting in a silky texture.
- Cool and chill: Let the lemon curd cool to room temperature. Then cover and refrigerate for at least 2 hours before serving, allowing it to set properly and enhance its flavor.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Whisk constantly while cooking to prevent eggs from scrambling.
- Sieve the curd to ensure a smooth, creamy texture without lumps.
- Store lemon curd in an airtight container in the refrigerator for up to one week.
- Great as a topping for desserts or spread on bread and pastries.
