What do you make when life gives you lemons? Lemon curd! This lemon curd recipe is so good you’ll never go back to the jar one! It’s thick tangy and creamy!
I love lemons and love a fresh lemon curd. It compliments many things, but my favorite way is to eat it straight from the spoon. (I know my lemon lovers could agree with me) Now, I know what you’re thinking. Homemade lemon curd sounds like it’s too much work. But trust me, it’s easier than you think. With just a couple of simple ingredients and a bit of time, you’ll be making this like a pro.
If you’ve made lemon curd before you will know that a number of recipes you see on the internet call for just egg yolks in the recipe. Egg yolks are great and make a rich and creamy lemon curd, but I don’t want to crack 5 eggs just for 5 egg yolks. Yes, I can save the egg whites for later use but I tend to forget that I have 5 egg whites sitting in the fridge. So this recipe calls for just 2 large eggs and 2 egg yolks.
You can easily cut the recipe in half or double the recipe. Using whole eggs versus just egg yolks creates a thicker lemon curd consistency which is something I always want in my lemon curd.
Some recipes will cook the curd over a double boiler which is a great way to cook it also but does take a bit more time. This recipe cooks the curd over direct heat, so you do have to be more cautious but just cook the curd on low and continue stirring and your results will be the same.
Why you’ll love this lemon curd:
You’ve never tried lemon curd until you’ve tried a homemade one. It’s unlike any jar kind, one spoonful of this and you’re in lemon heaven!
Personal taste: One of the greatest things about making homemade lemon curd is adjusting it to your tastebuds. Whether you prefer it more tart or sweet you have the freedom to adjust it and make it your own lemon curd.
Endless Uses: This homemade recipe is incredibly versatile and can easily elevate any dish. Use it as a filling in between cake layers, lemon tarts, or pound cake to add a burst of citrusy goodness. Spread it on scones, toast, or pancakes for a delicious breakfast. You can even incorporate it into desserts like yogurt parfaits.
Easy curd recipe: While making homemade lemon curd may sound intimidating, it’s quite a simple recipe that just requires some mixing and patience. No special skill is needed here!
What is a Lemon Curd?
Lemon curd is a smooth, creamy spread or filling made from lemon juice, sugar, eggs, and butter. It has a tangy and sweet flavor with a smooth creamy texture. It is made by cooking lemon juice, sugar, and eggs until thickened and then adding butter to create a rich and velvety texture. So, think of it as a creamy jam full of lemon flavor.
Lemon curd key ingredient:
Fresh Lemons: Use fresh lemon juice for the best flavor. Avoid bottled lemon juice at all costs. Meyer lemons would work as a great substitute too!
Lemon Zest: Adds a depth of flavor to the lemon curd. The curd can be strained at the end if you want a creamy lemon curd.
Eggs: I recommend using large fresh eggs
Sugar: Granulated sugar is typically used to sweeten the curd.
Butter: Unsalted butter adds richness to the curd with a silky texture.
How to make the best Lemon Curd:
Begin first by washing your lemons. Zest, juice and strain the seeds and pulp and set aside.
In a medium saucepan whisk together the lemon zest, lemon juice, sugar, whole eggs and egg yolks until well combined.
Cook the curd on medium-low heat stirring constantly with a heat-proof spatula or a silicone whisk (avoid using a metal whisk) until it thickens enough to coat the back of the spoon. This process usually takes about 10-15 minutes.
Once the mixture has thickened, remove it from the heat and add the cold butter until fully incorporated.
For a smooth curd, you can strain it through a fine mesh strainer to remove any cooked egg bits or zest. This is an optional step but recommended for best results for a creamy consistency.
Place the lemon curd in a medium-sized glass bowl and place on top of an ice water bath. This process stops the curd from overcooking and helps the curd chill faster. Cover the top of the curd with a piece of plastic wrap to prevent skin from forming, then refrigerate once fully chilled.
Helpful Tips & Tricks:
Use fresh lemons for the best flavor. Freshly squeezed lemon juice has a bright flavor that bottled juice will never have.
Cooking on low heat: When cooking your curd on the stovetop, keep the heat low to prevent the eggs from curdling. Stir the mixture constantly with a silicone whisk or spatula to prevent getting bits of scrambled eggs in your lemon curd. Making lemon curd takes time, avoid cooking on high heat.
Test for Doneness: To check if your lemon curd is ready, dip a spoon into the mixture and run your finger across the back. If the curd coats the back of a spoon and holds a line without running, it’s done. Once butter is added you may see that the curd has thinned out a bit, but the butter will firm up the curd once it’s fully chilled.
Don’t skip out on the butter: Once the curd has fully cooked remove it from the heat and whisk in cold, cubed butter. The butter adds richness, and the cold butter helps give your curd a shiny finish. If your butter is too warm it will give you a matte finish.
Strain: For a smooth texture, strain the curd through a fine mesh strainer to remove any bits of cooked egg or zest. While this step is optional, it can help achieve a perfectly smooth finish.
Metallic Taste: Avoid using any kind of metal while making the curd. The acid in lemon juice reacts with metal and gives it a metallic aftertaste.
How to store lemon curd:
Lemon Curd can last in the fridge for up to 2 weeks. For longer storage freeze the curd in a mason jar and it can last up to one year.
Curd Uses:
The possibilities are endless, but these are some of my favorite ways to enjoy lemon curd:
Use it as a cake filling or inside a cupcake (my favorite cake: lemon poppyseed with lemon curd filling)
Fill macarons with lemon ganache and lemon curd in the middle.
Spread a layer on top of a lemon raspberry cheesecake for an extra zingy flavor.
Lemon meringue pie, lemon bars, and lemon thumbprint cookies
Spread on French toast, inside crepes with cream cheese for the perfect balance.
Top off ice cream and yogurt (The perfect combination, just a little bit goes a long way)
And my favorite way eating it off a spoon.
This homemade lemon curd recipe can easily be divided to make a large or small batch of lemon curd.
Easy and Thick Lemon Curd Recipe
Ingredients
- 1/3 cup Sugar
- 2 Large Egg Yolks
- 2 Large Eggs
- 1/4 cup Lemon juice 2 lemons
- 8 tbsp Butter Cold, cubed
- Zest of 2 lemons washed
Instructions
- In a medium saucepan whisk together the lemon zest, lemon juice, sugar, whole eggs and egg yolks until well combined.
- Cook the curd on medium-low heat stirring constantly with a heat-proof spatula until it thickens enough to coat the back of the spoon.
- Once the mixture has thickened, remove it from the heat and add the cold cubed butter until fully incorporated.
- Place the lemon curd in a medium-sized glass bowl and place on top of an ice water bath.
- Cover the top of the curd with a piece of plastic wrap to prevent skin from forming, then refrigerate once fully chilled.
- Refrigerate lemon curd for up to 2 weeks.
Notes
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