how to make the perfect lemon curd

French

Bright, zesty, and irresistibly creamy, homemade lemon curd is the ultimate citrus delight for your kitchen creations.

Perfect for spreading, baking, or topping desserts, this versatile treat adds a burst of sunshine to any recipe.

Made with fresh lemons and simple ingredients, it’s a must-have for those who love vibrant, tangy flavors.

The perfect lemon curd recipe

Hey there, lemon lover! Let’s whip up a batch of creamy, dreamy lemon curd that’ll make your taste buds dance.

This recipe is so easy, you’ll wonder why you haven’t made it before—and trust me, once you taste it, you’ll never go back to store-bought.

You’ll only need a few simple ingredients: fresh lemons, sugar, eggs, cornstarch and butter.

These humble staples come together in the most magical way, creating a silky, tangy spread that’s perfect for slathering on toast, swirling into yogurt, or dolloping onto pancakes.

It’s even divine straight from the jar (no judgment here! LOL).

Here’s the best part—you can make a little extra to stash in the fridge.

Imagine having a jar of sunshine waiting for you, ready to brighten up your day anytime. Whether you’re jazzing up a quick dessert or sneaking a spoonful for a sweet pick-me-up, this lemon curd will never disappoint.

Let’s roll up our sleeves and get started! Your kitchen is about to smell incredible, and in no time, you’ll have a little jar of happiness that’s tangy, sweet, and utterly irresistible.

Ingredient for homemade lemon curd

• Juice and zest of 2 lemons: Go for fresh, juicy lemons to get that vibrant citrus flavor. Grate the zest finely for maximum aroma.
• 120 g sugar: Adjust to taste. If you like it sweeter, feel free to add a little more.
• 75 g butter: Use unsalted butter for a rich, creamy texture. Cut it into small cubes for easier melting.
• 3 eggs: Whisked to create a smooth base for the curd. Make sure they’re at room temperature to blend well.
• 1 tablespoon cornstarch (maïzena): This ensures a thick, glossy curd while keeping it silky smooth.

step-by-step to make lemon curd recipe

1. Whisk the Eggs and Sugar : In a mixing bowl, beat the eggs and sugar with a whisk until the mixture becomes pale and slightly frothy. This step helps dissolve the sugar and creates a creamy base.
2. Add the Lemon and Cornstarch : Gradually mix in the lemon juice and zest.
3. Dissolve the cornstarch in a small amount of water to prevent lumps, then add it to the egg mixture. Stir until well combined.
4. Cook the Mixture Transfer the mixture to a medium saucepan.
5. Add the butter, cut into small pieces, to ensure it melts evenly and incorporates smoothly.
6. Stir Constantly Over Low Heat : Use a wooden spoon or heat-resistant spatula to stir the mixture constantly over low heat. Be patient—it will take 4 to 5 minutes for the curd to thicken.
7. Once it starts to bubble slightly (the first boil), remove it immediately from the heat to avoid overcooking.
8. Cool and Store : Pour the thickened curd through a fine mesh strainer to remove any lumps or zest for a silky texture.
9. Allow the curd to cool slightly before transferring it into sterilized glass jars.
10. Seal the jars and store them in the refrigerator. The lemon curd will keep for about a week, making it perfect for quick breakfasts or desserts!

Tips for Making the Perfect Lemon Curd

– Use Fresh Lemons : Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled juice, which can taste flat or artificial.

– Grate the Zest Finely : Use a microplane or fine grater to zest the lemons, ensuring you only get the yellow outer layer. The white pith underneath can be bitter.

– Whisk Eggs and Sugar Thoroughly : Beat the eggs and sugar until pale and creamy. This step helps create a smooth, lump-free base for your curd.

– Dissolve Cornstarch Completely : Always dissolve cornstarch in a small amount of cold water before adding it to the mixture. This prevents clumps from forming in the curd.

– Cook Over Low Heat : Gentle heat is key. Cooking too quickly or over high heat can cause the eggs to scramble. Patience pays off with a silky, thick texture.

– Stir Constantly : Use a wooden spoon or heat-resistant spatula to stir continuously while cooking. This keeps the curd from sticking to the pan and ensures even thickening.

– Strain for Smoothness : Once the curd is cooked, pour it through a fine mesh sieve to remove any lumps or zest for a velvety finish.

– Add Butter Gradually : Incorporate small cubes of butter one at a time. This helps the butter emulsify into the curd, creating a rich and creamy texture.

– Cool Before Storing : Let the curd cool slightly before transferring it to jars. This prevents condensation from forming, which could affect its texture.

– Store Properly : Use sterilized glass jars to keep your curd fresh longer. Store it in the refrigerator and enjoy it within a week.

– Experiment with Sweetness : Adjust the sugar to your taste. If you prefer a sweeter curd, you can add a bit more sugar without overwhelming the tangy lemon flavor.

– Don’t Overcook : Remove the curd from the heat as soon as it thickens and starts to bubble. Overcooking can result in a grainy texture.

How to Store Lemon Curd and Keep It Fresh

– In the refrigerator: Keeps for up to 1 week in a tightly sealed glass jar, stored away from moisture and direct light.

– In the freezer: Can be stored for up to 3 months in an airtight container. Leave a little space at the top to allow for expansion as it freezes.

– Signs it’s gone bad: A sour smell, grainy texture, or butter separation are clear indicators that the lemon curd should no longer be eaten.

Frequently Asked Questions (FAQ) About Lemon Curd

– Can you make lemon curd without eggs? Yes, you can replace the eggs with cornstarch and a little extra butter to get a similar texture, though the flavor will be milder.

– How can I fix lemon curd that’s too runny? Return it to low heat, add a teaspoon of cornstarch dissolved in cold water, and stir until it thickens.

– What’s the difference between lemon curd and lemon pastry cream? Lemon curd is richer in butter and lemon, while pastry cream contains milk and has a smoother, more neutral texture.

– Can I use lemon curd in a no-bake tart? Yes, just make sure the crust is pre-baked, then add the cooled lemon curd and decorate as you like.

– Can you make lemon curd without butter? Yes, you can substitute butter with margarine or almond purée for a lighter, dairy-free version.

– Why does my lemon curd taste bitter? It’s usually because the lemon zest was grated too deeply, avoid the white pith underneath, as it’s very bitter.

– Can I double the recipe? Yes, but increase the cooking time slightly and stir often to prevent the mixture from sticking to the bottom of the pan.

– How can I make lemon curd more tangy? Add a splash of lime juice or slightly reduce the sugar to intensify the fresh, zesty flavor.

Other recipes to try for your desserts

• Perfect Swiss Meringue Buttercream recipe
• Easy and Creamy Vanilla Custard Sauce
• Vanilla Mousseline Cream