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Easy Homemade Lemon Curd Recipe

BySoha

Few things brighten up a dish quite like homemade lemon curd. Silky, tangy, and luxuriously smooth, it’s a versatile spread that elevates everything from scones and cakes to tarts and parfaits. Unlike store-bought versions, this recipe gives you a fresh, vibrant lemon flavor with just the right balance of sweetness and acidity,crafted in your own kitchen in under 20 minutes.

lemon curd recipe

Ingredients List

  • 4 large egg yolks
  • 2 large whole eggs
  • 1 cup granulated sugar
  • ½ cup fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • ½ cup unsalted butter, cut into cubes

Step-by-Step Instructions

Step 1: Prepare the Double Boiler

Set a heatproof bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water. This gentle method prevents curdling.

Step 2: Whisk the Base

In the bowl, whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest until well combined.

Step 3: Cook Until Thickened

Stir continuously with a whisk or silicone spatula for 8–10 minutes, until the mixture thickens and coats the back of a spoon.

Step 4 : Add the Butter

Remove from heat and stir in butter cubes, one at a time, until fully melted and the curd is glossy.

Step 5: Strain and Cool

Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and ensure smoothness. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool before refrigerating.

Cook Time

15–20 minutes

Servings

About 2 cups (enough for 12–14 servings, depending on usage)

Nutritional Information (approx. per serving)

  • Calories: 120
  • Carbohydrates: 14g
  • Protein: 2g
  • Fat: 7g
  • Sugar: 13g

Storage Instructions

Store in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze in small portions for up to 3 months. Thaw overnight in the refrigerator before using.

Suggestions

  • As a spread: Perfect on scones, muffins, or toast.
  • As a filling: Use in tart shells, cakes, cupcakes, or cream puffs.
  • As a swirl: Fold into yogurt, cheesecake batter, or ice cream for a citrusy twist.
  • For balance: Pair with fresh berries or whipped cream to offset the richness.

Seasonal Relevance

Lemon curd feels at home in every season. In spring and summer, it complements fresh berries and light desserts. In fall and winter, it adds a burst of brightness to balance richer, spiced treats. Its versatility makes it a staple year-round.

Conclusion

This easy homemade lemon curd recipe delivers the perfect blend of tart, sweet, and creamy. With just a few simple ingredients, you can create a gourmet spread that outshines anything from the store. Use it to transform everyday breakfasts, elegant desserts, or festive gatherings into something unforgettable.

Homemade Lemon Curd Recipe
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Homemade Lemon Curd Recipe

Recipe by Soha
Servings

12

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

120

kcal
Total time

20

minutes

This Easy Homemade Lemon Curd is luxuriously smooth, tangy, and sweet, made in just 20 minutes with simple ingredients. Perfect as a spread for scones and muffins, or as a filling for cakes, cupcakes, and tarts, it’s a versatile recipe that adds brightness to any dish.

Ingredients

  • 4 large egg yolks

  • 2 large whole eggs

  • 1 cup granulated sugar

  • ½ cup fresh lemon juice (3–4 lemons)

  • Zest of 2 lemons

  • ½ cup unsalted butter, cubed

Directions

  • Set a heatproof bowl over a saucepan of simmering water (double boiler).
  • Whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest in the bowl.
  • Stir continuously for 8–10 minutes, until the mixture thickens and coats the back of a spoon.
  • Remove from heat and stir in butter cubes until melted and glossy.
  • Strain through a fine mesh sieve into a clean bowl for a smooth finish.
  • Cover with plastic wrap pressed onto the surface and let cool before refrigerating.

Recipe Video

Notes

  • Store in an airtight container in the refrigerator for up to 10 days.
  • Freeze for longer storage,up to 3 months.
  • Swap lemons with limes or oranges for a citrus variation.
  • Whisk constantly and use gentle heat to prevent curdling.

FAQs

Q1: Can I make lemon curd without butter?
Yes. Butter adds richness and smooth texture, but you can omit it for a lighter, more tangy version.

Q2: Why did my lemon curd taste eggy?
This usually happens if the curd was cooked over too high heat or not stirred continuously. Always use gentle heat and constant stirring.

Q3: Can I make lemon curd with other citrus fruits?
Absolutely. Lime, orange, or grapefruit curd follow the same method and bring their own unique flavors.

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