I love making this lemon curd during spring and summer. It takes about 20 minutes and requires just a handful of ingredients.
If you have a few lemons at home, you can make it from scratch instead of buying a jar from the store. It’s sweet, tangy, and full of lemon flavor. You can serve it on its own or use it to fill cakes, tarts, and pastries.
This recipe makes about 4 servings, but you can easily adjust the ingredient quantities to suit your needs.
How to Make Luscious Lemon Curd
INGREDIENTS:
- 1 cup fresh lemon juice (about 5 lemons)
- 3 tbsp lemon zest (about 3 lemons)
- 175 g unsalted butter
- 3 large eggs
- 190 g caster sugar
Step-by-Step Instructions:
1. Zest the lemons, then cut them in half and squeeze out the juice.
2. Add the sugar and lemon zest to a large pan. Rub the zest into the sugar with your fingers until fragrant.
3. In a separate bowl, whisk the eggs and lemon juice together.
4. Pour the egg-lemon juice mixture into the pan with the sugar and lemon zest. Cook over medium-low heat for about 10 minutes, stirring constantly, until the mixture thickens a little.
5. Take the pan off the heat and add the butter. Whisk until it melts and the curd is smooth.
6. Strain the curd through a fine-mesh sieve to remove any lumps.
7. Pour the curd into a clean jar for storage, or into serving glasses if serving immediately.
Important Recipe Notes:
- You can eat this lemon curd by itself or use it as a filling for cakes, cupcakes, puff pastries, and tarts.
- You can make this lemon curd ahead of time and store it in a clean, airtight jar in the fridge. It’s best served chilled.
- The curd may look a little runny when you take it off the heat, but it will thicken as it cools in the fridge.
Luscious Lemon Curd
Ingredients
Method
- Zest the lemons, then cut them in half and squeeze out the juice.
- Add the sugar and lemon zest to a large pan. Rub the zest into the sugar with your fingers until fragrant.
- In a separate bowl, whisk the eggs and lemon juice together.
- Pour the egg-lemon juice mixture into the pan with the sugar and lemon zest. Cook over medium-low heat for about 10 minutes, stirring constantly, until the mixture thickens a little.
- Take the pan off the heat and add the butter. Whisk until it melts and the curd is smooth.
- Strain the curd through a fine-mesh sieve to remove any lumps.
- Pour the curd into a clean jar for storage, or into serving glasses if serving immediately.