Lemon curd is a luscious, velvety spread that bursts with bright, tangy flavor and a hint of sweetness. Perfect for slathering on scones, filling pastries, or simply enjoying by the spoonful, it’s a versatile treat that feels indulgent yet effortless. With just 20 minutes from start to finish, this recipe delivers a silky-smooth texture that’s both rich and refreshing.
The zesty aroma of fresh lemons combined with the creamy richness of butter and eggs creates a harmonious balance that’s irresistible. Whether you’re a seasoned baker or a beginner, this quick and easy recipe promises a delightful result every time. Its vibrant flavor and luxurious consistency make it a standout addition to any dessert or breakfast spread.
What You’ll Need for Lemon Curd
- Finely grated zest and juice of 4 large lemons (about ½ cup juice)
- ½ cup (4oz/115g) sugar (adjust to taste if you prefer less sweetness)
- 2 tablespoons cornflour (cornstarch works as a substitute)
- 1 whole egg and 3 yolks, mixed (at room temperature for smoother blending)
- 1/3 cup (6 tablespoons/2 1/2oz/71g) butter (unsalted, cubed for easier melting)
Step-by-Step Instructions
- In a medium saucepan, combine the lemon juice, zest, and sugar. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, mix a little of the hot lemon juice with the cornflour to create a smooth paste. Whisk this back into the saucepan until fully incorporated.
- Reduce the heat to low. Add the whole egg and yolks, whisking constantly to avoid curdling. Stir in the butter and cook for 3 minutes, or until the mixture thickens and coats the back of a spoon.
- Pass the curd through a sieve to remove the zest and any cooked egg bits. Transfer to a clean bowl.
- Cover the surface of the curd with butter paper (or rub with a little butter and use cling film) to prevent a skin from forming. Let it cool to room temperature.
- Store in the fridge for up to 2 weeks. Enjoy as a spread, filling, or topping!
Creative Ways to Use Lemon Curd
Lemon curd is a versatile treat that goes beyond just spreading on toast. Try it as a filling for cakes, cupcakes, or macarons for a tangy surprise. It also makes a delicious topping for pancakes, waffles, or yogurt. For a fancy dessert, layer it with whipped cream and fresh berries in a parfait glass.
Storage Tips for Freshness
To keep your lemon curd fresh, store it in an airtight container in the fridge for up to 2 weeks. If you want to extend its shelf life, freeze it in small portions for up to 3 months. When ready to use, thaw it overnight in the fridge and give it a quick stir to restore its smooth texture.
Time-Saving Hacks for Busy Cooks
If you’re short on time, prep your ingredients ahead by zesting and juicing the lemons the night before. Use a fine-mesh sieve to strain the curd quickly and efficiently. For even faster results, consider doubling the batch and freezing half for future use—it’s just as good the second time around!
Common Questions Answered
Wondering why your lemon curd isn’t thickening? Make sure to whisk constantly over low heat to avoid scrambling the eggs. If it’s still too runny, cook it for an extra minute or two. For a smoother texture, always strain the curd through a sieve to remove any zest or cooked egg bits.
Recipe Variations to Try
Experiment with different citrus fruits like limes, oranges, or grapefruits for a unique twist. For a richer flavor, swap the butter for brown butter or add a splash of vanilla extract. If you prefer a lighter version, reduce the sugar slightly or use a sugar substitute—just adjust to your taste!
How to Make Lemon Curd
Ingredients
- 4 large lemons Finely grated zest and juice
- 1/2 cup sugar 4oz/115g
- 2 tablespoons cornflour
- 1 whole egg and 3 yolks mixed (at room temperature)
- 1/3 cup butter 6 tablespoons (2 1/2oz/71g)
Instructions
- In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
- Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan. Whisk well.
- Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
- Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
- Store in the fridge for 2 weeks.
