Lemon Curd

Lemon Curd

Lemon curd has been around for quite some time. Originating as a filling for scones and cakes, it introduced a tremendous brightness to all sorts of confections. Today, its uses go way beyond that.

You can spread it on toast, fold it into cheesecake, spoon it into tart shells, or even serve it as an accompaniment to cornbread. The balance between the sharpness of lemons and the richness of butter is what makes the sauce so unique.

Just like making other custards, lemon curd is straightforward but requires a little attention to avoid curdling the eggs. This is not a recipe you want to walk away from; once you start the heating process, you’re with it until it’s done.

A quick pro tip: you can strain the lemon zest out if you prefer a silky-smooth texture. The curd stores well, too. It can sit in the fridge for about a week, making it a great make-ahead option for when you need a pop of flavor on the fly. So, whether you’re a lemon fanatic or want to up your dessert game, this lemon curd recipe is one to keep on your shortlist.

Main Ingredients:

Egg Yolks: The yolks give the curd its velvety texture and help it thicken as it cooks. 

Lemon Juice: Fresh-squeezed lemon juice is key to achieving that pure, sharp citrus flavor. Bottled juice just won’t have the same effect, so always go fresh.

Sugar: The sugar works with the acidity of the lemons, giving the curd its signature sweet-tart balance. 

Butter: Butter adds richness and smooths out the texture of the curd. It also helps the curd set properly once chilled, giving it a creamy, spreadable consistency.

Lemon Zest: This is where the intense lemon flavor really comes from. The zest holds essential oils that make the curd pop with flavor. You can strain it out at the end if you prefer, but leaving it in gives a more robust lemon kick.

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Lemon Curd

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Course: Pantry, Sweet Treats

The balance between the sharpness of lemons and the richness of butter is what makes the sauce so unique.

Yields about

2

cups

Prep time

5

minutes

Cooking time

12

minutes

Total time

17

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 4 egg yolks

• 1/2 cup lemon juice

• 2/3 cup granulated sugar

• 2 tbsp lemon zest

• 1/3 cup salted butter (cut into pats)

• 1/8 tsp salt

Method

• Mix the sugar and lemon zest: In a small bowl, combine the sugar and lemon zest.
• Mix yolks and sugar/zest mixture: In a small saucepan, whisk together the egg yolks and the sugar-lemon zest mixture. Continue whisking until it’s fully combined.
• Add lemon juice and season: Add the lemon juice and salt to the saucepan. Whisk well to ensure the ingredients are smoothly mixed together.
• Cook the mixture: Place the pan over medium-low heat and switch to a spatula. Stir constantly to avoid curdling the eggs. You want to keep the mixture moving as it heats up. Cook for 8-12 minutes, or until the mixture thickens and can coat the back of the spatula. It’s important to keep the heat moderate and to stir the entire time to avoid overcooking.
• Stir in butter: Once thickened, remove the pan from heat. Stir in the chilled butter one piece at a time until fully incorporated and smooth. If you prefer a smooth texture, strain the curd to remove the zest. If you like a punchier flavor, leave the zest in.
• Chill: Transfer the lemon curd to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and chill for at least 1 hour.

Field Notes

• Always use fresh lemons for the best flavor.
• Strain the curd if you want a smoother texture.
• Store with plastic wrap directly on the lemon curd to keep a skin from forming.
• RELATED RECIPE: Lemon Cornbread Cake