Luscious Lemon Curd
Brighten up your desserts and breakfasts with this irresistibly smooth and tangy Luscious Lemon Curd! Made with fresh lemon zest and juice, creamy butter, and just the right amount of sweetness, this velvety spread is a citrus lover’s dream. Perfectly balanced between sweet and tart, it’s cooked gently over a double boiler to achieve its signature silky texture and then strained for a flawless finish. Use this homemade lemon curd as a decadent filling for cakes, tarts, or pastries, a vibrant topping for scones and pancakes, or simply enjoy it by the spoonful. With easy-to-follow steps and a quick 25-minute prep and cook time, this crowd-pleasing recipe is sure to impress. Store it in the fridge for up to two weeks, and savor the sunshine in every bite! Keywords: lemon curd recipe, homemade lemon curd, citrus dessert, sweet and tangy spread.
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Recipe Information
Ingredients
- 4 medium (zested and juiced) Lemons
- 200 grams (1 cup) Granulated sugar
- 113 grams (1/2 cup or 1 stick, cut into small cubes) Unsalted butter
- 3 whole Large eggs
- 2 Large egg yolks
- 1 pinch Salt
Instructions
Wash the lemons thoroughly. Use a microplane or fine grater to zest 4 medium lemons, being careful to avoid the bitter white pith. Juice the lemons to yield approximately 1/2 cup of fresh lemon juice.
In a medium-sized heatproof bowl, whisk together the granulated sugar, whole eggs, egg yolks, and a pinch of salt until fully combined and smooth.
Stir in the lemon juice and zest. Mix until everything is well incorporated and there are no lumps.
Place the heatproof bowl over a saucepan of simmering water to create a double boiler. Ensure the bottom of the bowl does not touch the water.
Stir the mixture constantly with a heatproof spatula or whisk, scraping the sides and bottom frequently to prevent curdling. Cook for 8–12 minutes, or until the curd thickens to the consistency of pudding and can coat the back of a spoon. The mixture should reach about 170°F (76°C) if using a thermometer.
Once thickened, remove the bowl from the heat. Strain the curd through a fine-mesh sieve into a clean bowl to remove the zest and ensure a perfectly smooth texture.
Immediately add the cubed butter to the hot curd and stir until the butter is fully melted and incorporated, creating a glossy and creamy finish.
Allow the lemon curd to cool to room temperature, then transfer it to an airtight container or sterilized jar. Refrigerate for at least 2 hours to fully set.
Enjoy your luscious lemon curd as a spread, filling, or topping. Store in the refrigerator and use within 1–2 weeks.
Nutrition Facts
Calories |
93358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10872.7 g | 13939% | |
| Saturated Fat | 6335.8 g | 31679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28950 mg | 9650% | |
| Sodium | 2178 mg | 95% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 206.0 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 2900 mg | 223% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3277 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
