Lemon Curd
Bright, buttery, and lusciously smooth
Lemon curd is a silky-sweet spread with a tangy citrus punch. Whether you spread it on toast, layer it in cakes, or swirl it into yogurt, this homemade version far outshines anything from the store. It’s a sunshine-sweet treat perfect for elevating everyday bakes.
Why You’ll Love This Lemon Curd
This lemon curd is rich, glossy, and bursting with fresh citrus flavor. Slow-cooked over gentle heat, the result is creamy and smooth with the perfect balance between sweet and tart. It stores beautifully in jars, making it ideal for gifts or a fridge staple to brighten your week.
Ingredient Breakdown: What Each Part Does
- Eggs: Thicken the curd and create its custard-like texture.
- Sugar: Sweetens and balances the acidity.
- Lemon juice: Provides that signature tang and vibrant flavor.
- Butter: Adds richness and creates a velvety finish.
- Lemon zest: Intensifies the citrus aroma and taste.
Make-Ahead Tips
- You can make lemon curd up to 3 days before using it in baked goods.
- Store it in sterilized jars with tight lids for freshness.
- Let it cool completely before refrigerating to avoid condensation.
Storage
Fridge: Keeps for up to 3 weeks in clean, sealed jars.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.
Time and Yield
Total time: 40–60 minutes
Yield: Approx. 5 dl (2 cups)
Step-by-Step Instructions
1. Start the curd base
In a heatproof glass or stainless steel bowl, whisk together:
- 3 eggs
- 250 g (1¼ cups) sugar
- 2.5 dl (250 ml / 1 cup) lemon juice
Whisk until smooth.
2. Cook gently over steam
Set the bowl over a saucepan of simmering water (double boiler setup), ensuring the bottom doesn’t touch the water.
Heat gently over medium, whisking constantly for at least 20 minutes, until the mixture thickens into a custard-like texture.
3. Finish with butter and zest
Remove the bowl from the heat. Whisk in:
- Zest of 3 lemons
- 100 g (7 tbsp) butter, diced and at room temperature
Whisk until the butter is fully melted and the mixture is glossy and smooth.
4. Cool and store
Pour the hot lemon curd into clean, dry jars. Seal tightly.
Cool to room temperature before refrigerating.
Ingredients (Metric & US)
- 3 eggs
- 250 g (1¼ cups) sugar
- 2.5 dl (250 ml / 1 cup) lemon juice
- 100 g (7 tbsp) butter, diced and at room temperature
- Finely grated zest of 3 lemons
Nutritional Info
Recipe Total
Calories: 1067 kcal Fat: 15 g Protein: 19 g Carbohydrates: 229 g
Lemon Curd
Ingredients
- 3 eggs
- 1¼ cups sugar (250 g)
- 1 cup lemon juice (2.5 dl)
- 7 tbsp butter diced and at room temperature
- 3 lemon zest finely grated
Instructions
Start the curd base
- In a heatproof glass or stainless steel bowl, whisk together: 3 eggs, 250 g (1¼ cups) sugar, 2.5 dl (1 cup) lemon juice
- Whisk until smooth.
Cook gently over steam
- Set the bowl over a saucepan of simmering water (double boiler setup), ensuring the bottom doesn’t touch the water.
- Heat gently over medium, whisking constantly for at least 20 minutes, until the mixture thickens into a custard-like texture.
Finish with butter and zest
- Remove the bowl from the heat. Whisk in: Zest of 3 lemons, 100 g (7 tbsp) butter, diced and at room temperature
- Whisk until the butter is fully melted and the mixture is glossy and smooth.
Cool and store
- Pour the hot lemon curd into clean, dry jars. Seal tightly.
- Cool to room temperature before refrigerating.