Easy Lemon curd

green leaves on brown wooden log

This luscious Lemon Curd is a versatile recipe used for different purposes and can be customized to fulfill any number of desires. Its smooth texture and mild sweetness make it an excellent topping, filling, or spread. Follow this simple recipe to make the best Lemon Curd of your life!

How to Prepare: 

  1. To begin, place 3 large eggs, ¾ cup of granulated sugar, 1 tablespoon of lemon zest, and ½ cup of freshly squeezed lemon juice (2-3 lemons for both zest and juice) in a medium heatproof bowl, and whisk together to combine. 
  2. Place the bowl over a saucepan of simmering water (known as a bain-marie) and cook on moderate heat while whisking constantly. 
  3. The mixture will become thick and creamy in around 10 minutes, or, if using a thermometer, it should be at 170F. 
  4. Remove from heat and right away strain the mixture through a sieve before adding the butter and whisking until it is completely melted and blended. 
  5. This will make the lemon curd have an even and smooth consistency. 
  6. Finally, cover the curd and refrigerate for at least 4 hours.

This recipe is a great way to make a large batch of Lemon Curd which can be stored and used over time. Keeping it in an airtight container in the fridge will allow it to remain viable for up to a week, or it can be frozen for up to 2 months. To thaw the Lemon Curd, simply place it in the refrigerator overnight. Making sure to press a sheet of plastic wrap directly onto the curd’s surface once it’s cooled will help prevent an unpleasant “skin” from forming on the top.

A delightful Lemon Curd is an easy recipe to master. It requires only a handful of simple ingredients, including three large eggs, a ¾ cup of granulated sugar, 1 tablespoon of lemon zest, and ½ cup of freshly squeezed lemon juice from 2-3 lemons. To produce the freshest Lemon Curd, mix the ingredients together in a medium heatproof bowl before placing it over a saucepan of simmering water and allowing the mixture to cook on moderate heat, whisking constantly. If using a thermometer, the temperature should reach 170F, otherwise, it should be thick enough to coat the back of a spoon. Straining the mixture through a sieve and adding butter until completely melted and incorporated will make the curd even and smooth. Cover and refrigerate for at least 4 hours, and pressing plastic wrap onto the top will help to keep a “skin” from forming. The Lemon Curd can be kept in an airtight container in the fridge for up to one week or frozen for up to two months.

FAQs:

Q: What’s the best way to ensure that my Lemon Curd doesn’t develop a “skin”?

A: To ensure that your Lemon Curd recipe doesn’t develop skin on the surface, it’s important to press a sheet of plastic wrap directly on the top of the curd once it has cooled. This will help lock in the moisture and increase shelf life.

Q: How long can I store Lemon Curd?

A: If stored in an airtight container in the refrigerator, your Lemon Curd can be enjoyed for up to one week. As an alternative, it can also be frozen for up to two months; simply allow it to thaw in the refrigerator overnight.

Q: What is the best way to thicken the curd?

A: When cooking the lemon curd in a bain-marie, make sure the heat is set to a moderate temperature and whisk constantly until the mixture is at 170F or becomes thick enough to coat the back of a wooden spoon and leave a clear passage if you run your finger through it. With time and patience, the mixture should thicken and become smooth. Once it cools, its texture will become thicker.

Easy Lemon Curd

Recipe by Dish Lingo
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Yield

1.5

cups
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

It’s smooth texture and mild sweetness make it an excellent topping, filling, or spread. Follow this simple recipe to make the best Lemon Curd of your life!

Ingredients

  • 3 large eggs

  • 3/4 cup sugar

  • 2 lemons, zested

  • 2 lemons, juiced (1/2 cup freshly squeezed lemon juice)

  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Directions

  • To begin, place eggs, sugar, lemon zest, and ½ cup of freshly squeezed lemon juice in a medium heatproof bowl, and whisk together to combine.
  • Place the bowl over a saucepan of simmering water (known as a bain-marie) and cook on moderate heat while whisking constantly.
  • The mixture will become thick and creamy in around 10 minutes, or, if using a thermometer, it should be at 170F.
  • Remove from heat and right away strain the mixture through a sieve, before adding the butter and whisking until it is completely melted and blended.
  • This will make the lemon curd have an even and smooth consistency.
  • Finally, cover the curd and refrigerate for at least 4 hours.