Classic Lemon Curd

Name: Classic Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 large eggs (room temperature); 1 cup granulated sugar; 1/2 cup fresh lemon juice (about 2-3 lemons); 1 tbsp lemon zest (finely grated); 1/2 cup unsalted butter (cut into cubes)

25 min 8 servings Easy

All Recipes

Classic Lemon Curd

A tangy and smooth lemon curd perfect for spreading on toast, filling pastries, or topping desserts.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Easy

Lemon curd is a velvety and tangy spread that can elevate any breakfast or dessert with its bright citrus flavour. This classic recipe uses simple ingredients to create a versatile condiment that can be used in a variety of ways. Whether you're spreading it on toast, filling a cake, or simply enjoying it by the spoonful, lemon curd is a delightful addition to your culinary repertoire. The balance of tart and sweet makes it a favourite among lemon lovers.

Ingredients

Servings

Lemon Curd

Instructions

Prepare ingredients

Gather and measure all ingredients. Ensure the eggs are at room temperature.

Combine ingredients

In a medium non-reactive saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.

Pro tip: Using a whisk helps break down the sugar granules for a smoother texture.

Cook the curd

Place the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon, about 10-15 minutes. Do not let it boil.

Pro tip: To test for doneness, run your finger through the curd on the back of the spoon; it should leave a clear path.

Incorporate butter

Remove the saucepan from heat and immediately stir in the butter cubes, one at a time, until fully melted and incorporated.

Pro tip: Stir continuously to ensure the butter emulsifies into the curd smoothly.

Strain the curd

For an extra smooth curd, strain it through a fine mesh sieve into a bowl to remove any cooked egg bits and zest.

Pro tip: Use the back of a spoon to push the curd through the sieve effectively.

Cool and store

Let the curd cool to room temperature, then transfer it to a clean jar or airtight container. Refrigerate until ready to use.

Pro tip: Cover the curd with plastic wrap touching the surface to prevent a skin from forming.

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Tips & Tricks

<ul><li>Ensure your eggs are at room temperature for a smoother curd.</li><li>Use a non-reactive saucepan to avoid any metallic taste.</li><li>Strain the curd for an extra smooth texture, removing any egg solids.</li><li>Adjust sugar to taste if you prefer a sweeter curd.</li></ul>

Serving Suggestions

Store your lemon curd in an airtight container in the refrigerator for up to two weeks. It also freezes well for longer storage, up to three months. Enjoy it with scones, pancakes, or as a filling for tarts and pastries. Pair your lemon curd with fresh berries, whipped cream, or incorporate it into a yogurt parfait for a refreshing treat. Its vibrant flavour complements a wide range of dishes, making it a versatile staple in any kitchen.