Lemon Curd Recipe
This versatile 4-ingredient Lemon Curd recipe is the perfect sweet and tart spread for so many dishes. Whip up a pint in less than 30 minutes.
About this Lemon Curd Recipe:
Lemon Curd is a sweet and tart condiment used to spread over toast, tea cakes, scones or as a filling in pastries and cakes.
It is made of only 4 ingredients: butter, eggs, sugar and lemons. Fresh lemon juice and zest are a must for this recipe. The butter and sugar are melted over a double boiler and whisked slowly. Eggs are tempered with the hot sugar mixture then folded into the double boiler. Finally, add fresh lemon juice for that tart, crisp flavor. Whisk the mixture constantly over the heat for 15 minutes to help the curd emulsify and thicken.
Lemon curd can be stored in the fridge in a clean, airtight jar for up to three weeks.
Ingredients in Lemon Curd:
- lemons- buy organic. You will be using the zest so citrus that is not sprayed is ideal. Be certain to rinse the lemon before zesting.
- granulated sugar
- eggs- large organic eggs are preferred. Buy the freshest eggs you can find.
- butter- salted or unsalted is fine. I prefer Challenge Butter.
Equipment needed to make lemon curd:
- whisk
- silicone scraper
- heavy bottomed pot
- heat proof bowl
- glass jar for storing the zest
- funnel
- small ladle- the one I use is in this canning kit
- microplane- buy my favorite HERE
How to Serve Lemon Curd:
- serve with biscuits or scones
- use as a cake filling. See my coconut cake with lemon curd recipe here
- stir into plain greek yogurt for a decadent easy dessert
- make a fruit parfait with yogurt, berries and oats or granola
- spread over blueberry pancakes
- serve as a spread for tea cakes or as a topping for pound cake
- wrap in a beautiful jar and give as a gift
- Spoon over your favorite fruit or even a plain cheesecake
Other lemony dishes to try:
- Classic Lemon Blueberry Tea Cake
- Grilled Lemon Chicken
- Lemon Salmon Skillet
- Atlantic Beach Pie
- Meyer Lemon Cupcakes with Buttercream Frosting
- 4-ingredient homemade Limoncello
- Spiked Chai Lemonade
- Citrus Marinated Olives
Pro-Tips for a perfect Lemon Curd:
- Temper the eggs slowly so they do not curdle. You do not want a lumpy curd.
- If you do see lumps in your curd, strain the mixture through a fine sieve using a silicone scraper to help.
- Fresh ingredients are a must- eggs and butter should be fresh as possible
- Make certain your bowl is heatproof.
- Pop a podcast on while you are whisking to help the time go by quickly. Do not leave the curd alone- keep whisking. It’ll be worth it.
- Fresh lemon juice is a must