Lemon curd is a zesty, velvety spread that’s perfect for brightening up toast, scones, pancakes, or even as a filling for cakes and tarts. This tangy and sweet treat is surprisingly easy to make, and when jarred, it can be stored for weeks in the fridge, giving you a burst of sunshine even in the colder months. The key to a good lemon curd is getting that perfect balance of sweet and tart, with a smooth, creamy texture.
Here’s a simple recipe to make your own homemade lemon curd that’s perfect for gifting or enjoying yourself!
Ingredients:
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/2 cup (115g) unsalted butter, cubed and cold
- A pinch of salt (optional, but enhances the flavor)
Equipment:
- Medium saucepan
- Whisk
- Fine-mesh strainer (optional, for a super smooth curd)
- Sterilized jars (for storing)
Instructions:
- Prepare the ingredients:
In a medium saucepan, whisk together the sugar, eggs, lemon juice, and lemon zest. Make sure the eggs are well combined and the mixture is smooth. - Cook the curd:
Place the saucepan over medium-low heat. Continuously whisk the mixture as it heats up to prevent the eggs from scrambling. The curd will begin to thicken after about 5-7 minutes. It should coat the back of a spoon, and when you draw your finger through the curd, it should leave a trail. Be patient—this process takes a bit of time, so don’t rush it. - Add butter and salt:
Once the curd has thickened, remove the saucepan from the heat. Stir in the cold butter, one cube at a time, allowing it to melt and incorporate into the curd. If using, add a pinch of salt here as well for an extra layer of flavor. - Strain the curd (optional):
For a super silky texture, pour the curd through a fine-mesh strainer into a clean bowl. This will remove the lemon zest and any bits of cooked egg. If you prefer a more rustic texture, you can skip this step. - Jar and store:
Pour the lemon curd into sterilized jars while it’s still warm. Seal the jars with their lids, then allow them to cool at room temperature. Once cool, refrigerate. Homemade lemon curd will keep in the fridge for about 2-3 weeks.
Tips for Success:
- Fresh Lemons: Fresh lemon juice is key to achieving the right tartness. Bottled lemon juice can’t quite compare.
- Low and Slow: When cooking the curd, it’s important to keep the heat low and be patient. If the curd gets too hot too quickly, the eggs could scramble, resulting in a grainy texture.
- Sterilizing Jars: To ensure your curd stays fresh, it’s a good idea to sterilize your jars before filling them. You can do this by boiling them in water for 10 minutes, or washing them in the dishwasher and using them while still hot.
How to Use Your Lemon Curd:
Lemon curd is incredibly versatile! Spread it on toast or scones for a delightful breakfast, drizzle it over yogurt or ice cream for a refreshing treat, or use it as a filling for cakes, tarts, or pastries. The bright lemon flavor can lift almost any dessert.
Enjoy your homemade lemon curd, and don’t forget to share some with a friend—if you can resist!
