lemon curd recipe

This lemon curd recipe is smooth, silky, and packed with bright citrus flavour that tastes fresh and homemade in the very best way. Made with simple ingredients like lemons, butter, eggs, and sugar, it creates a rich spread that is sweet, tangy, and wonderfully creamy. It is an easy recipe that comes together in under 20 minutes, making it perfect for beginner bakers as well as experienced home cooks. Spread it over toast, spoon it into cakes, swirl it into yogurt, or enjoy it straight from the jar.

What Is Lemon Curd and How Does It Taste?

Lemon curd is a traditional citrus spread made by gently cooking lemon juice, lemon zest, sugar, eggs, and butter until thick and glossy. Unlike jam, lemon curd has a velvety custard-like texture that feels rich and smooth on the spoon.

The flavour is intensely lemony with the perfect balance of sweetness and sharp citrus tang. The butter softens the acidity while the eggs create a luxurious creamy finish. Homemade lemon curd tastes fresher, brighter, and more vibrant than store-bought versions, making it ideal for cakes, pastries, desserts, and breakfast treats.

Lemon Curd Recipe Ingredients

For the Lemon Curd

• 3 large eggs
• 3 large egg yolks
• 150g caster sugar
• 120ml fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 100g unsalted butter, cubed
• Pinch of salt

Kitchen Equipment

• Medium saucepan
• Heatproof bowl
• Whisk
• Fine mesh sieve
• Wooden spoon or silicone spatula
• Clean sterilised jars

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 small jars

How to Make Lemon Curd Recipe

• Prepare the ingredients: Wash and dry the lemons thoroughly before zesting. Juice the lemons and strain out any seeds. Cut the butter into small cubes so it melts evenly during cooking.
• Whisk the eggs and sugar: In a heatproof bowl or saucepan, whisk together the eggs, egg yolks, caster sugar, and pinch of salt until smooth and fully combined.
• Add the lemon: Pour in the fresh lemon juice and stir in the lemon zest. Mix until everything is evenly combined and the sugar starts dissolving.
• Cook gently: Place the bowl over a pan of simmering water or cook directly in a saucepan over very low heat. Stir constantly with a wooden spoon or spatula so the eggs do not scramble.
• Thicken the curd: Continue stirring for 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon. The curd should look glossy and smooth.
• Add the butter: Remove the pan from the heat and gradually stir in the cubed butter until fully melted and silky.
• Strain for a smooth finish: Pour the lemon curd through a fine mesh sieve into a clean bowl or jug. This removes any bits of zest or cooked egg for an extra smooth texture.
• Cool and store: Spoon the lemon curd into sterilised jars. Allow it to cool completely before sealing and refrigerating.

7 Delicious Ways to Serve Lemon Curd

1. Spread Over Warm Toast

Lemon curd tastes wonderful spread over freshly toasted bread, croissants, crumpets, or English muffins. The warmth melts the curd slightly and makes it extra luxurious.

2. Fill Cakes and Cupcakes

Use lemon curd as a filling for sponge cakes, cupcakes, and layer cakes. It pairs especially well with vanilla, raspberry, blueberry, and coconut flavours.

3. Spoon Into Yogurt

Add a spoonful to Greek yogurt for a quick breakfast or dessert with bright citrus flavour and creamy richness.

4. Serve With Scones

Lemon curd is a classic addition to afternoon tea. Spread it generously over warm scones with clotted cream.

5. Swirl Into Cheesecake

Swirl lemon curd through cheesecake batter before baking or spoon it over chilled cheesecake for a glossy topping.

6. Fill Pastries and Tarts

Pipe lemon curd into tart shells, doughnuts, macarons, or puff pastry for an easy bakery-style dessert.

7. Top Pancakes and Waffles

Drizzle lemon curd over pancakes, waffles, or French toast for a bright and refreshing breakfast treat.

Tips for the Best Lemon Curd Recipe

How do I stop lemon curd from curdling?

Cook the mixture slowly over low heat and stir constantly. High heat can scramble the eggs and create lumps.

Why is my lemon curd too thin?

The curd thickens more as it cools. If it still seems runny after cooling, it likely needed a few extra minutes of cooking time.

Can I make lemon curd without zest?

Yes, but the zest adds deeper lemon flavour and fragrance. Without it, the curd will taste milder.

Why should I strain the curd?

Straining removes zest pieces and any tiny bits of cooked egg, creating a perfectly smooth texture.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended because it gives the curd a brighter and fresher flavour.

How do I know when lemon curd is ready?

The curd should coat the back of a spoon and leave a clear line when you run your finger through it.

Serving Suggestions

• Spread over warm toast or brioche
• Serve with scones and clotted cream
• Fill sponge cakes and cupcakes
• Top pavlova or meringues
• Swirl into ice cream or yogurt
• Use as a tart filling

Storage

Room Temperature

Lemon curd should not be stored at room temperature for extended periods because it contains eggs and butter. Allow it to cool before refrigerating.

Refrigerator

Store lemon curd in sterilised airtight jars in the refrigerator for up to 2 weeks. Always use a clean spoon when serving.

Freezing

Lemon curd freezes very well for up to 3 months. Freeze in airtight containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator before using.

Nutrition

• Calories: 145 kcal
• Carbohydrates: 16g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Sodium: 35mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs