Simple Lemon Curd Recipe
This lemon curd recipe is one of the many ways I’ve been enjoying fresh lemons. Lemon pies, lemon sauces, citrus breads: I’ve been making them all. That’s because I have a neighbor who grows the most amazing Meyer lemons, and he was so very kind as to share a ton of them with me.
Lemon trees are gorgeous and can be grown in more places than you may think — even here in Alabama. The possibilities are almost endless for their use.
This simple lemon curd recipe yields a delicious filling and topping for a wide variety of desserts and breakfast foods.
What is lemon curd?
This smooth, tangy-sweet spread is more like a custard than a jam. A large amount of lemon zest makes the flavor intensely lemony. (If you are worried the lemon curd may become bitter, you can leave out the lemon zest.) Like its milder cousin, the custard, a lemon curd needs to be cooked slow and low to avoid ending up like scrambled eggs.
How to Make This Recipe
It’s surprisingly easy to make lemon curd from scratch. For this recipe you will need two bowls, a whisk, a sieve or fine-mesh strainer, and a large stock pot. Again, slow cooking over low heat is the key to a smooth, silky consistency.
Lemon Curd Ingredients
- 6–8 large lemons for zesting
- 1 cup sugar
- 1 cup fresh lemon juice
- 6 large whole eggs
- ¼ teaspoon Kosher salt
- ½ cup unsalted butter, sliced
Thoroughly mix together the sugar, lemon zest, and lemon juice in your stock pot.
In one bowl add the eggs and salt and whisk them until frothy. Then add the egg mixture to the sugar mixture and mix well.
Heat the lemon curd over low heat, stirring constantly. It should thicken to the consistency of a warm custard. One trick to test the doneness is to see if it coats the back of a spoon, but you also should check the temperature with a kitchen thermometer. When the lemon curd reaches 170°F, turn off the heat.
Strain the lemon curd over a sieve into a second, large bowl. Stir in the butter bits until they melt completely.
Pour your lemon curd into an airtight jar and refrigerate. It will keep in the fridge for about 3 weeks. Alternatively, you can freeze lemon curd in freezer bags for up to a year.
What can you do with lemon curd?
This recipe is perfect for desserts: try it as pie filling and in donuts, cupcakes, or lemon bars. (Keep in mind that lemon curd will be thinner than a starch-thickened pie filling, though.) Spoon it onto angel food cake or a pound cake, or enjoy it as an ice cream topping.
For breakfast, dollop lemon curd over my best pancake recipe (it really is the best) or spread it on toast or scones. Swirl spoonfuls into your Greek yogurt or cottage cheese for a bit of tart lemon flavor.
Lemon Curd recipe
Equipment
- 2 large bowls
- 1 whisk
- 1 sieve
- 1 large stock pot
Ingredients
- Zest of 6–8 large fresh lemons
- 1 cup sugar
- 1 cup freshly squeezed lemon juice
- 6 large eggs
- ¼ teaspoon Kosher salt
- ½ cup unsalted butter sliced
Instructions
- In a large stock pot, add sugar, lemon zest, and lemon juice. Mix well.
- In a separate bowl add the eggs and salt and whisk them until frothy. Add the egg mixture to the sugar mixture. Mix well. Heat the mixture over low heat, stirring constantly, and allow the curd to thicken to the consistency of a warm custard. When it reaches 170°F, turn off the heat.
- Strain the lemon curd over a sieve into a large bowl. Stir in the butter until completely melted. Pour into an airtight container and store in the refrigerator for about 3 weeks.
- You can freeze your lemon curd in freezer bags for up to a year.
