Lemon curd is a delicious and versatile spread or filling with a vibrant citrus flavour. Made from just a few simple 4 ingredients (lemons, sugar, eggs, and butter), this velvety deliciousness can elevate any baking creations: Lemon tart, Lemon cheesecake, Lemon scones. With this easy-to-follow recipe, whipping up your own batch of homemade lemon curd will be a breeze.
What is lemon curd ?
Lemon curd is a creamy, tangy spread or filling made from lemon juice, zest, sugar, eggs, and butter. It has a smooth consistency similar to custard or pudding, and it’s commonly used as a topping or filling for various desserts, pastries, and breakfast foods. The process of making lemon curd is fairly easy. It involves gently cooking the ingredients together until they thicken into a smooth and velvety texture, and at the end we add butter to smoothen the curd. Lemon curd is versatile and can be enjoyed on its own, spread on toast, scones, or muffins, layered in cakes, tarts, or pies, or used as a filling for pastries. It adds a burst of citrusy flavour to any dish and is a very popular treat among lemon lovers.
Why is better to make homemade lemon curd
Superior Flavour and Freshness: Homemade lemon curd is far better than store bought version. I have made lemon curd like a million times, and it’s always so good. By using freshly squeezed lemon juice and zest, you can achieve a brighter and more intense citrus taste. By making lemon curd at home, you have control over the sweetness level, and make the curd to your preferences. The homemade version is free from preservatives, giving you a pure taste.
Customization and Adaptability: When you make lemon curd at home, you have the freedom to customize it according to your taste and dietary preferences. You can adjust the sweetness, tartness, and consistency that suits to your liking. Homemade lemon curd can be easily adapted to accommodate various dietary restrictions, such as using alternative sweeteners or dairy-free butter for a vegan or lactose-free version.
Ingredients and substitutions for lemon curd
- Lemons (Zest and Juice) – Lemons provides its distinctive citrus flavour. Both the zest (the outermost layer of the lemon peel) and the juice are used to achieve a well-rounded lemon taste. Make sure to use freshly squeezed lemons for best results. Bottled lemon juice won’t have the same fresh tangy taste.
- Granulated Sugar – Sugar serves multiple purposes in lemon curd. It provides sweetness to balance the tartness of the lemons, and it helps to stabilize the curd by binding with the liquid ingredients. That helps thickening during the cooking process.
- Whole Eggs – Eggs act as a thickening agent and a binder in lemon curd. The proteins in the eggs coagulate during cooking, making the curd smooth and custard-like texture. Use room temperature eggs to avoid any unpleasant curdling. Some recipes might be calling for egg yolks only and this result in way thicker lemon curd, which isn’t necessary. If you want to make an egg-free version of lemon curd, as a substitute for eggs, I would recommend commercial egg replacer powder. Follow the instructions on the packaging for the equivalent of four eggs.
- Unsalted Butter – Butter adds richness and creaminess to lemon curd, enhancing its mouthfeel and flavour. The fat in butter helps to create a smooth and silky texture, giving the curd a luxurious consistency. Additionally, butter contributes to the overall flavour profile of the curd, imparting a subtle richness and depth that complements the bright lemony notes. It also helps to mellow out the acidity of the lemons, resulting in a well-balanced and delicious spread. For dairy-free lemon curd, use an alternative such as vegan margarine or coconut oil. Make sure the substitute is solid at room temperature for the best texture.
How to make lemon curd from scratch
Step 1 – Prepare the lemons
Wash the lemons to remove any wax or dirt. Zest all the lemons using a fine grater, being careful to avoid the bitter white pith beneath the yellow zest. Set the zest aside and juice the lemons to yield approximately 2/3 cup of lemon juice. We won’t be using all the lemon juice from 5 lemons.
Step 2 – Created a Bain-Marie ( double boiler)
Fill a saucepan with a couple of inches of water and bring it to a simmer over medium-low heat. Place a glass heatproof bowl (I recommend a glass bowl such as Pyrex, because stainless steel could react with the acidity from lemons and leave the curd with a metallic taste) over the saucepan, ensuring that the bottom of the bowl doesn’t touch the water.
Step 3 – Mix the Ingredients
In the heatproof glass bowl, combine sugar with the lemon zest and massage it with hands. This will release the lemon aroma oils. Add lemon juice and eggs and whisk it together, until well combined.
Step 4 – Cook the Mixture
Place the heatproof glass bowl over the simmering water and stir constantly with a spatula or whisk until the mixture thickens, which usually takes about 15 minutes. It should coat the back of a spoon and reach a temperature of around 170°F (77°C).
Step 5 – Strain
Strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg.
Step 6 – Mix in the butter & blend with immersive blender
This is an optional step, but I do recommend it, because it will bring a texture to the lemon curd. Once the curd is strained of the bits of the zest, add in the cubed unsalted butter and stir until the butter will melt in the lemon curd. With the immersive blender, blend the lemon curd for 1 minute to add extra airy texture. Make sure all the butter is well incorporated into the mixture.
Step 7 – Store the lemon curd in sterilized jars.
If you plan to use the lemon curd as filling into the tarts or cakes, use it right away. Otherwise, transfer the lemon curd to clean, sterilized jars or airtight containers. Allow it to cool completely at room temperature before covering and refrigerating. The curd will thicken further as it cools. And there you have a perfect lemon curd.
How to store homemade lemon curd
The best way is to store the lemon curd in the refrigerator and in smaller containers. Lemon curd will last in the refrigerator for two weeks. Make sure to use clean utensils when scooping out the curd to prevent contamination. This is why I prefer to use smaller Maison jars to store my lemon curd.
You may also freeze the lemon curd to extend its shelf life. Simply store the lemon curd in airtight containers or freeze-safe bags. Well stored lemon curd can last up to 3 months. Thaw the lemon curd in the refrigerator overnight and give it a gentle stir to re-incorporate any separated liquids. Once thawed, use the lemon curd with a few days for the best quality. Avoid re-freezing previously frozen lemon curd.
How to use lemon curd
Lemon curd is a versatile and delicious, that can be used in a variety of ways. Here are my suggestions:
- Spread on the toast, bread or scones.
- Use it in the fillings for cakes or cupcakes.
- Top in on pancakes or waffles.
- Mix it into a yogourt or puddings.
- It’s perfect as a filling for parties and desserts, such as pavlova.
- Use it as a filling for thumbprint lemon cookies.
- Mix it into a buttercream or whipped creams.
- You could also use it as a sauce for grilled meats or fish.
FAQ lemon curd recipe
Lemon curd should be stored in an airtight container in the refrigerator. It can be kept for up to two weeks in the fridge.
Lemon curd can be served on toast, scones, pancakes, waffles, yogourt, oatmeal, and desserts like cheesecake or pavlova
Both, Lemon curd and lemon pie filling feature lemon as a primary ingredient, they differ in their ingredients, consistency, and intended usage. Lemon curd is a versatile spread or filling with a smooth, creamy texture, while lemon pie filling is specifically formulated for use in pies and tarts, with a thicker, gel-like consistency.
Yes, lemon curd can be baked into various desserts and pastries, and it often enhances the flavour and texture of baked goods. It is great in thumbprint cookies or danishes or any other pastries.
More recipes
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- THE BEST LEMON POUND CAKE
- THE BEST LEMON CHEESECAKE
- LEMON CAKE WITH CHOCOLATE CHIPS
- MINI LEMON TARTS IN PUFF PASTRY
Homemade Lemon Curd Recipe
Ingredients
- 5 large lemons for zest
- ⅔ cup (160 ml) lemon juice
- 1 ¼ cup (240 g) granulated sugar
- 4 large eggs
- 1 ⅓ cup (300 g) unsalted cubed butter at room temperature
Instructions
- Wash the lemons thoroughly to remove any wax or dirt. Zest all the lemons using a fine grater. Set the zest aside. Juice the lemons to yield approximately ⅔ cup of lemon juice.
- Fill a saucepan with a couple of inches of water and bring it to a simmer over medium-low heat. Place a heatproof bowl (stainless steel or glass) over the saucepan, ensuring that the bottom of the bowl doesn't touch the water.
- In the heatproof bowl, whisk together the lemon zest and granulated sugar, massage it together with hands to release the lemon aroma. Add lemon juice and eggs and whisk until well combined.
- Place the heatproof bowl over the simmering water and stir constantly with a spatula or a whisk for 15 minutes or until it thickens. It should coat the back of a spoon and reach a temperature of around 170°F (77°C).
- Remove the bowl from the heat, and strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest.
- Add slowly the cubed butter to the lemon curd and let it melt by stirring constantly, until smooth texture.
- With an immersion blender, blend the lemon curd to add airy texture (optional step).
- Once the curd has reached the desired consistency, transfer the lemon curd to clean, sterilized jars or airtight containers. Allow it to cool completely at room temperature before covering and refrigerating. The curd will thicken further as it cools.
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