Lemon curd is a luscious, velvety spread that bursts with bright, tangy flavor and a hint of sweetness. Its smooth, creamy texture makes it perfect for topping scones, filling pastries, or simply enjoying by the spoonful. With just 5 minutes of prep and 10 minutes of cooking, this recipe is surprisingly quick to whip up, leaving you with a jar of sunshine in no time.
After a brief 2-hour chill, the curd transforms into a silky, decadent treat that’s both refreshing and indulgent. Its vibrant citrus aroma and rich, buttery finish will elevate any dessert or breakfast. Whether you’re a seasoned baker or a kitchen novice, this lemon curd is a foolproof way to add a zesty twist to your day.
Fresh & Zesty Lemon Curd Ingredients
- 2 large eggs (room temperature for smoother mixing)
- 2 large egg yolks (save the whites for another recipe!)
- ¾ cup granulated sugar (adjust to taste if you prefer less sweetness)
- ½ cup fresh lemon juice (about 2-3 lemons, avoid bottled juice for best flavor)
- 1 tablespoon lemon zest (finely grated, from about 1-2 lemons)
- Pinch of salt (enhances the flavors)
- 6 tablespoons cold unsalted butter, cubed (use salted butter for a slightly different flavor profile)
Step-by-Step Lemon Curd Instructions
- In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until fully combined.
- Place the saucepan over low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Tip: It will initially foam, but the foam will subside as it thickens.
- Remove the saucepan from the heat and add the cold, cubed butter. Stir until the butter is completely melted and the curd is smooth and glossy.
- Transfer the lemon curd to an airtight container or glass jar. Cover and refrigerate until completely cooled, about 2 hours, before serving.
- Store in the refrigerator for up to 1 week. Enjoy on toast, scones, or as a dessert topping!
Perfect Pairings: Serving Suggestions for Lemon Curd
Lemon curd is incredibly versatile! Spread it on scones, toast, or pancakes for a zesty breakfast treat. It also makes a delightful filling for tarts, cakes, or macarons. For a simple dessert, layer it with whipped cream and fresh berries in a parfait glass. Pro tip: Dollop it over vanilla ice cream for a tangy twist!
Storage Secrets: Keeping Your Lemon Curd Fresh
Store your lemon curd in an airtight container or glass jar in the refrigerator for up to a week. For longer storage, freeze it in small portions for up to 3 months. When ready to use, thaw it overnight in the fridge and give it a quick stir to restore its smooth texture. Note: Avoid leaving it at room temperature for too long to maintain freshness.
Time-Saving Tips for Busy Bakers
If you’re short on time, use a double boiler to cook the lemon curd. This method reduces the risk of curdling and requires less constant whisking. Alternatively, prepare the curd a day ahead and let it chill overnight. Bonus tip: Use bottled lemon juice if fresh lemons aren’t available—just add a bit more zest for that bright flavor.
Recipe Variations: Customize Your Lemon Curd
Experiment with different citrus fruits like lime, orange, or grapefruit for a unique twist. For a richer flavor, swap half the butter with cream cheese. If you prefer a lighter version, reduce the sugar to ½ cup. Fun idea: Add a splash of vanilla extract or a pinch of turmeric for a subtle flavor and vibrant color.
Essential Equipment for Smooth Lemon Curd
A small saucepan and a whisk are your main tools, but a fine-mesh strainer can help achieve an ultra-smooth texture. Use a heatproof spatula to scrape the sides of the pan while cooking. For storage, opt for glass jars with tight-fitting lids to keep your curd fresh and flavorful. Pro tip: A microplane grater makes zesting lemons quick and easy!
Lemon Curd
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt.
- Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes. It will initially foam as you whisk, but the foam will subside as the curd nears the proper consistency. The curd will thicken more as it cools.
- Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cooled, about 2 hours, before serving.
- Store in an airtight container in the refrigerator for up to a week.