Lemon curd is a delightful, tangy addition to many desserts, and this homemade version is quick and easy to prepare. With only six simple ingredients, you can make a smooth, creamy lemon curd that will elevate everything from cakes to pancakes. Ready in just 10 minutes, it’s a versatile topping or filling you’ll want to keep on hand.
Why You’ll Love This Recipe
This homemade lemon curd is:
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Quick and easy: Made in just 10 minutes with minimal effort.
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Smooth and creamy: The perfect consistency to spread or spoon over your favorite treats.
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Versatile: Use it as a topping or filling for cakes, cookies, pancakes, and more.
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Long-lasting: It keeps well in the fridge, making it a great make-ahead option for desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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½ cup (120 ml) fresh lemon juice (about 2 large lemons)
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1 tablespoon lemon zest (from about 1 large lemon)
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2 large eggs
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1 large egg yolk
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½ cup (100 g) granulated sugar
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¼ cup (56 g) cold unsalted butter, cut into ½-inch pieces
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1 tablespoon heavy cream
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Pinch of salt
Directions
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In a small, nonreactive saucepan, heat the lemon juice over medium heat until it’s hot but not boiling.
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In a separate nonreactive bowl, whisk together the eggs, egg yolk, sugar, and lemon zest.
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Slowly pour the hot lemon juice into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly with a silicone spatula for about 3 to 5 minutes. The curd is done when the spatula leaves a clear trail at the bottom of the pan that quickly disappears.
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Remove from heat and add the cold butter pieces, stirring until they melt. Then, stir in the heavy cream and a pinch of salt.
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Strain the curd through a fine mesh sieve into a nonreactive bowl.
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Cover the bowl with plastic wrap, pressing it directly onto the curd to prevent a skin from forming. Cool to room temperature before using, or refrigerate until needed.
Servings and Timing
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Prep time: 5 minutes
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Cook time: 5 minutes
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Total time: 10 minutes
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Servings: This recipe yields about 16 servings, depending on the amount used per serving.
Variations
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Add herbs: Experiment with adding herbs like thyme or rosemary to the curd for a more complex flavor.
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Make it spicier: Add a small amount of finely grated ginger to give your lemon curd a little kick.
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Orange or lime curd: Swap the lemon juice and zest for orange or lime for a twist on the classic.
Storage/Reheating
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Refrigeration: Store the lemon curd in an airtight container in the fridge for up to 2 weeks.
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Freezing: Freeze in an airtight container for up to 3 months. When ready to use, thaw it in the fridge overnight, and stir well before serving.
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Reheating: To reheat, place the curd in a saucepan over low heat, stirring constantly to bring it back to its smooth consistency.
FAQs
How do I make sure my lemon curd doesn’t curdle?
To prevent curdling, cook the curd over low to medium heat, and whisk constantly. If the heat is too high, the eggs will scramble.
Can I use bottled lemon juice?
For the best flavor, it’s recommended to use fresh lemon juice, as bottled lemon juice will not give the same fresh, vibrant taste.
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter in this recipe, as salted butter can alter the flavor and make the curd too salty.
How can I tell when the curd is ready?
The curd is done when it thickens enough to coat the back of a spoon, and when you drag a spatula through it, a trail is left behind that disappears slowly.
Can I double this recipe?
Yes, you can double the recipe if you need a larger batch. Just make sure to use a larger saucepan and adjust the cooking time accordingly.
How do I prevent a skin from forming on the curd?
Cover the curd with plastic wrap, pressing it directly onto the surface of the curd. This will prevent a skin from forming as it cools.
Can I freeze lemon curd?
Yes, lemon curd can be frozen. Make sure to store it in an airtight container and leave a little space at the top for expansion. Thaw in the fridge before using.
What’s the best way to serve lemon curd?
Lemon curd is perfect as a topping for cakes, cupcakes, scones, or pancakes. It can also be used as a filling for cookies and tarts.
Is lemon curd vegan?
This recipe contains eggs and butter, so it’s not vegan. However, you can try substituting the eggs and butter with plant-based alternatives to make a vegan version.
How can I use leftover lemon curd?
Lemon curd can be spread on toast, drizzled over fruit, or used as a filling for pastries, macarons, and cakes. The possibilities are endless!
Conclusion
This easy homemade lemon curd is a game-changer in the kitchen. With just six ingredients and 10 minutes, you can whip up a creamy, tangy treat that enhances any dessert. Whether you’re using it as a topping for cakes or a filling for pastries, it’s sure to brighten up your favorite dishes. Enjoy the sunshine in every bite!
