Easy Lemon Curd Recipe

Finding a way to bottle up the taste of summer is easier than you think. This lemon curd is a thick, tart spread that works on almost everything from toast to cake. Once you make a batch on your own stove, you will realize that the store-bought jars simply cannot compete with the fresh flavor of real citrus.

The Items

This recipe makes about 1.5 cups, which is roughly 12 servings depending on how thick you spread it.

• 3 large egg yolks
• 1 large whole egg
• 3/4 cup white sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 6 tablespoons cold butter, cut into cubes
• 1 pinch of salt

Simple Start

Lemon curd is basically a fruit custard. While many people think it is hard to make, it actually only requires a few basic steps and a little bit of patience. You are taking juice and sugar and using eggs to turn them into a thick cream.

The most important thing to remember is to keep your heat low. If you go too fast, the eggs will cook like breakfast instead of becoming a smooth sauce. If you take your time, you will end up

Zest and Juice

Start by zesting your lemons. You only want the yellow part of the skin. If you grate too deep and get the white part, your curd will taste bitter.

After you have the zest, squeeze the lemons until you have half a cup of juice. Using fresh juice is a must here because bottled juice has a chemical aftertaste that will stand out.

Mix the Base

Put your sugar, egg yolks, whole egg, and lemon juice into a small pot. Do not turn on the heat yet. Whisk these items together until the color is even and the sugar starts to dissolve. Starting with a cold pan helps prevent the eggs from cooking too quickly the moment they touch the metal.

Apply Heat

Turn your stove to a medium-low setting. Use a whisk or a flat spatula to stir the mixture constantly. You want to reach every corner of the pot so nothing sticks to the bottom. Keep stirring for about 8 to 10 minutes. You will see the liquid start to change from a thin juice into a thick sauce.

Check Thickness

You know the curd is done when it can coat the back of a spoon. Dip a spoon into the pot and draw a line through the coating with your finger. If the line stays clear and the liquid does not run, it is thick enough. At this point, the mixture should be steaming but not boiling.

Add Butter

Take the pot off the heat. Drop in your cold butter cubes. Stir them in slowly until they melt and the sauce looks shiny. Adding the butter at the end makes the curd very smooth and helps it set as it cools down in the fridge. Toss in your pinch of salt now to help bring out the tartness.

Strain and Cool

If you want the best texture, pour the hot curd through a mesh strainer into a bowl. This removes the zest and any small bits of egg that might have cooked too much. Put a piece of plastic wrap directly on top of the curd so it touches the surface. This stops a hard skin from forming on top.

Better Results

If you want a deeper flavor, let your zest sit in the sugar for ten minutes before you start cooking. This lets the oils from the skin soak into the sugar. Also, try to use a heavy pot. Thin pots have “hot spots” that can burn the eggs before the rest of the mix is warm.

When it comes to the butter, make sure it is unsalted. This gives you total control over the flavor. If you only have salted butter, skip the extra pinch of salt mentioned in the list. The goal is a clean, sharp lemon taste that is not hidden by too much salt or fat.

Common Mistakes

The most common error is turning the heat up too high to save time. If the mix starts to boil, the eggs will scramble and the texture will be lumpy. If this happens, you can sometimes save it by using a blender, but it is better to just stay on low heat from the start.

Another mistake is using a metal whisk in an aluminum pot. This can turn your yellow curd into a dull grey color. Stick to stainless steel pots or glass bowls over simmering water if you want to be extra safe. Using a silicone whisk or spatula is also a good way to keep the color bright.

Why Is My Lemon Curd Not Thickening Up?

If your curd stays thin like juice, it usually means it did not get hot enough. The eggs need to reach a certain heat to bond and create a thick structure. If you have been stirring for ten minutes and it is still thin, turn the heat up just a tiny bit and keep stirring.

It should eventually thicken. Also, remember that the curd will get much firmer once it spends a few hours in the refrigerator. The butter needs to get cold again to help the sauce hold its shape.

Can I Use This Recipe With Other Types Of Fruit?

Yes, this method works for almost any citrus fruit. You can swap the lemon juice and zest for lime to make lime curd, or use orange or grapefruit. Keep in mind that oranges and limes have different levels of sugar and acid.

If you use a very sweet orange, you might want to use a little less sugar so the curd isn’t too sweet. If you use lime, you might need a little more sugar to balance the extra tartness. The process of mixing, heating, and adding butter stays exactly the same.