Looking to elevate your desserts with a burst of tangy sweetness? Discover the perfect balance of fresh lemon zest and juice in this silky, smooth homemade lemon curd. This versatile delight can enhance your favorite treats, whether you're topping scones, filling tarts, or simply spreading it on toast. Impress your guests and bring a zesty twist to your creations with this irresistible lemon curd recipe.
Why You Will Love This Easy Lemon Curd Recipe
Whether you're a seasoned baker or a kitchen novice, follow this step-by-step guide to create a lemon curd that’s sure to impress. With just six simple ingredients—granulated sugar, fresh lemons, egg yolks, lemon juice, and unsalted butter—you'll be on your way to making a zesty, flavorful lemon curd that brightens up any dish. Keep reading to discover the secrets to perfect lemon curd every time!
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Ingredients for Homemade Lemon Curd Recipe
- Granulated Sugar: Adds sweetness and balances the tartness of the lemons.
- Fresh Lemons: Provides vibrant, zesty flavor and aromatic zest.
- Egg Yolks: Gives the curd its rich, creamy texture and bright yellow color.
- Lemon Juice: Enhances the tangy citrus flavor for a refreshing taste.
- Unsalted Butter: Adds smoothness and richness, creating emulsification and a silky finish.
How to Make Homemade Lemon Curd
- Separate the yolks from the whites. You can freeze the egg whites for later use in pavlova, meringue, etc. I like to serve this curd on top of a pavlova.
- Zest the lemons. Pulse the lemon zest and sugar together in a Cuisinart or Ninja to extract the oils from the zest. You can also use your fingers to rub the zest with the sugar if you do not have kitchen appliances.
- Juice the lemons until you have a half cup of lemon juice. Strain out the seeds.
- Strain egg yolks through a sieve into a pot to remove firm parts. Whisk yolks and sugar until light in color. Slowly stir in lemon juice.
- Heat on medium-low in a thick bottom sauce pot, while stirring constantly with a wire whisk until the mixture creates tiny bubbles and thickens. The curd is thick and ready when it coats the back of a spatula or spoon.
- Quickly remove the sauce pot from heat, add cubed, cold butter, and mix with a heat-safe rubber spatula until melted. The butter emulsifies and “bonds” the liquids together.
- Strain the completed curd mixture through a sieve to remove zest and to accomplish a smooth texture. The final curd will be creamy, tart, and truly lovely.
- Transfer the curd to a sealable container. If using an open bowl, cover the surface with plastic wrap to avoid a "skin" from forming on the surface.
Recipe Notes for Perfect Lemon Curd:
- Be sure to save the egg white for other recipes, particularly pavlova. Egg whites freeze well and can be thawed when ready to use.
- This recipe works for any citrus fruit: lemon, lime, grapefruit, blood orange, or orange.
- Bold(er) flavors: Lime, Passionfruit, and Lemon. I will include a recipe for making passionfruit curd in another post.
- Mild(er) flavors: Grapefruit, Orange, and Blood Orange
10 Ways to Use The Best Homemade Lemon Curd:
- Topping for Pavlova: Top pavlova with whipped cream, lemon curd, and fresh fruit for a classic that won't disappoint.
- Spread on Toast: Enjoy a tangy start to your day by spreading lemon curd on your morning toast or bagel.
- Topping for Scones and Biscuits: Pair lemon curd with freshly baked scones or biscuits for a classic afternoon tea treat.
- Layered in Parfaits: Layer lemon curd with yogurt and granola for a refreshing and flavorful parfait.
- Swirled on top or into Cheesecake: Enhance your cheesecake with swirls of lemon curd for an extra zing or add to the top of a classic cheesecake.
- Tart Filling: Use it as a filling for tart shells, topped with fresh berries for a beautiful dessert.
- Accompaniment to Pancakes and Waffles: Drizzle over pancakes or waffles for a zesty alternative to syrup.
- Dolloped on Ice Cream: Add a spoonful to vanilla ice cream for a refreshing citrus twist.
- In Fruit Salad: Mix a little lemon curd with fresh fruit for a bright, citrusy fruit salad
- Filling for Cakes and Cupcakes: Add a burst of citrus flavor by using lemon curd as a filling for cakes, cupcakes, or macarons.
Equipment
- Heavy Bottom Sauce Pot
- Medium fine mesh sieve
- Small Rubber Spatula
Historical Fun Facts about Lemon Curd
Lemon curd, an English creation, dates back to the early 1800s. Initially, the recipe involved a process where lemon juice was used to acidulate cream, forming curds that were then separated from the whey using a cheesecloth. This early version of lemon curd was often referred to as 'lemon cheese.' The term "lemon curd" was first documented in 1844 in Lady Charlotte Campbell Bury's "The Lady’s Own Cookery Book." Unlike today's smooth and creamy spread, early lemon curd recipes produced a cheese-like consistency, reflecting the dairy-based techniques of the time.
By the late 19th century, lemon curd evolved into the beloved preserve we recognize today. The transition from 'lemon cheese' to the modern lemon curd involved refining the recipe to create a smoother, more spreadable product made with lemon juice, sugar, eggs, and butter. This tangy, versatile treat gained popularity and became a staple in British cuisine, often enjoyed on scones, toast, and as a filling for tarts and cakes. Lemon curd's rich history and delightful flavor have cemented its place in culinary traditions around the world.
Lemon Curd Recipe
Equipment
- Heavy bottom sauce pot
- Small Rubber Spatula
Ingredients
- 1 cup granulated sugar (200g)
- 3 lemons zested, rubbed in sugar
- 6 egg yolks (200g)
- ½ c lemon juice (160ml)
- ½ c unsalted butter (113g) cold
Instructions
- Separate the yolks from the whites. You can freeze the egg whites for later use in pavlova, meringue, etc. I like to serve this curd on top of a pavlova.
- Zest the lemons. Pulse the lemon zest and sugar together in a Cuisinart or Ninja to extract the oils from the zest. You can also use your fingers to rub the zest with the sugar if you do not have kitchen appliances.
- Juice the lemons until you have a half cup of lemon juice. Strain out the seeds.
- Strain egg yolks through a sieve into a pot to remove firm parts. Whisk yolks and sugar until light in color. Slowly stir in lemon juice.
- Heat on medium-low in a thick bottom sauce pot, while stirring constantly with a wire whisk until the mixture creates tiny bubbles and thickens. The curd is thick and ready when it coats the back of a spatula or spoon.
- Quickly remove the sauce pot from heat, add cubed, cold butter, and mix with a heat-safe rubber spatula until melted. The butter emulsifies and “bonds” the liquids together.
- Strain the completed curd mixture through a sieve to remove zest and to accomplish a smooth texture. The final curd will be creamy, tart, and truly lovely.
- Transfer the curd to a sealable container. If using an open bowl, cover the surface with plastic wrap to avoid a "skin" from forming on the surface.
Notes
- This recipe works for any citrus fruit: lemon, lime, grapefruit, blood orange, or orange.
- Bold(er) flavors: Lime, Passionfruit, and Lemon. I will include a recipe for making passionfruit curd in another post.
- Mild(er) flavors: Grapefruit, Orange, and Blood Orange
- Be sure to save the egg white for other recipes, particularly pavlova. Egg whites freeze well and can be thawed when ready to use.
Nutrition
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