Lemon Curd Recipe

Lemon curd recipe is a versatile and delicious treat that can be used in a variety of ways. Whether you want to add a tangy taste to your desserts or give your breakfast a citrusy twist, lemon curd can be just the thing you need. In this post, we will explore what lemon curd is, how to make it, and creative ways to use it.

My Lemon Curd recipe is not like the other ones, because it doesn’t use a double boiler. I find that the double boiler takes a really long time, and often times doesn’t yield the thick curd I am going for.

Also, I use whole eggs in the curd instead of just the egg yolks, which yields a curd that doesn’t taste eggy, and also doesn’t waste any parts of the egg.

What is Lemon Curd?

Lemon curd is a creamy dessert made from freshly squeezed lemon juice. It can be prepared easily using an electric mixer and a sauce pan. All you need is lemons, sugar, butter, and eggs.

Traditionally, lemon curd is a thick, velvety cream with a tart lemon flavor.

Lemon curd is often used as a topping for yogurt, as a filling for cakes and pies, or even as a topping for desserts. It is so versatile that it can be eaten by the spoonful or swirled into yogurt. I like to use it to fill macarons, pastries, cakes, and cupcakes.

What Ingredients Do I Need To Make Lemon Curd?

• Lemons – Fresh lemons are the key to getting the best flavor. This recipe calls for the zest and the juice, so the fresher you can get them, the better.
• Eggs – In this recipe I use whole eggs. Some recipes use just the yolks. I have experimented with many recipes and this is my favorite, which is why I make it this way.
• Butter – Butter makes the curd creamy and thick.
• Sugar – White granulated sugar is the best to use for lemon curd.

How to make Lemon Curd

To make lemon curd, start by zesting and juicing the lemons. It’s easier to zest them first and then juicing them.

Also, make sure to use fresh lemon juice.

Beat the butter and sugar with a mixer. Don’t skip this step. If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the eggs will scramble in the pan.

Add the eggs one at a time to the bowl, and beat each one until incorporated before adding the next.

Add the lemon juice and zest and mix.

Transfer the mixture to a saucepan with a heavy bottom. Make sure the pan has a heavy bottom, this is important to avoid the curd from curdling and tasting eggy.

Place over medium low heat, or low heat. Cook the curd and don’t stop stirring, don’t raise the heat. It might take about 10 to 15 minutes.

Remove the curd from the heat when it reaches 170ºF. If you don’t have a thermometer, just cook it until the curd is thick enough to coat the back of a spoon.

How long does homemade lemon curd last for?

Keep the curd in the fridge for a few days, up to 4 or 5, or in the freezer for up to 1 month.

Why does lemon curd taste metallic?

It’s probably caused by your lemon juice reacting with the metal in your bowl. Similarly, metal can react with the acid in the eggs and sugar in your curd. While lemons have a natural sulphuric flavor, their high acid content can react with aluminum. To prevent this, use stainless steel pans or glass mixing bowls. If you’re using a metal bowl, consider a non-reactive pot instead.

Why does my lemon curd smell eggy?

Lemon curd will smell eggy if you over cook it, or let it cook too fast. That’s why you should use a pan with a heavy bottom, and make sure to cook it low and slow.

How should I store lemon curd?

When storing curd, always keep it in the fridge, in a covered container. Also, remember that lemon curd can be frozen. Be sure to use airtight plastic containers to freeze it.

Can I make Vegan Lemon Curd?

Vegan Lemon Curd is a little more complicated, but it absolutely can be done. Instead of using just unsalted butter, substitute coconut butter or vegan margarine with cornstarch, cold water and a pinch of turmeric for color. My Lavender Lemon Vegan Macarons uses a vegan lemon curd and it is scrumptious!

Best Ways To Use Lemon Curd

There are a number of recipes out there that incorporate lemon curd: 

• For a sweet dessert for a party, you can make filled cupcakes like Lemon Poppy Seed Cupcakes. 
• Treat yourself to an afternoon tea and slather it on scones, a toasted english muffin.
• Use it to top pastries like this Mascarpone Puff Pastry.
• Lemon Blackberry Cake for a special celebration
• Strawberry Lemonade Macarons are the perfect picnic dessert.
• Swirl it into cottage cheese for a quick, sweet breakfast

Make sure to save this recipe, pin it to your pinterest board or share it on your Facebook feed so you always have it with you! With simple ingredients, this lemon curd recipe is something you can always throw together when you need to come up with a dessert quickly.

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Lemon Curd

This is a quick and easy lemon curd recipe, it doesn’t use a double boiler, so it cooks much faster, and the results are a very thick and creamy tangy curd.

Course

Dessert

Cuisine

American

Keyword

curd, lemon

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 cups

Calories 40 kcal

Author camila

Ingredients

Lemon Curd

• 6
  tbsp
  unsalted butter at room temperature
  84 g
• 2/3
  cup
  granulated sugar
  133 g
• 4
  large eggs
• 1/2
  cup
  lemon juice
  120 ml
• 6
  tbsp
  lemon zest
  30 g
• 1/4
  tsp
  salt

Instructions

Lemon Curd

1. To make the Lemon Curd, in a bowl, beat the butter with an electric mixer for 1 minute. Add the granulated sugar and beat for another minute, until creamy.

2. Next, add the eggs, one at a time, and mix, making sure the first egg is incorporated before adding the next. Add the lemon juice, zest and salt and mix on low speed until combined. The mixture might look separated and that’s okay.

3. Pour it into a small saucepan with a heavy bottom and place it over medium-low heat.

4. Make sure you don’t let the curd come to a boil at any point, and don’t stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.
5. Heat the curd slowly until a candy thermometer reads 170ºF (76ºC). If you don’t have a thermometer, the curd should be thick and coat the back of a spoon. Once you achieve a nice thick curd, remove it to a bowl and place it in the fridge for at least 2 hours. The curd will set and get very thick as it cools.

Recipe Notes

Emphasizing the need to use a pan with a heavy bottom and keep the heat low or medium-low. This will ensure the curd doesn’t taste eggy,

Nutrition Facts

Lemon Curd

Amount Per Serving (1 tbsp)

Calories 40

* Percent Daily Values are based on a 2000 calorie diet.