Homemade Lemon Curd Guide
If you’re a fan of bright, zesty flavors, homemade lemon curd is about to become your new best friend in the kitchen. This silky, tangy spread is not only simple to prepare but also far superior to any store-bought alternative. Whether you’re making tarts, pies, or cheesecakes, or simply want to elevate your morning toast, this recipe delivers a rich and vibrant lemony delight. Let’s dive into the details and make the perfect lemon curd step-by-step.
Why Make Lemon Curd at Home?
Store-bought lemon curd often lacks the fresh, robust lemon flavor that makes this condiment shine. By making it at home, you control the quality and intensity of every ingredient, creating a luscious spread that’s fresher, more flavorful, and free of unnecessary preservatives.
Ingredients You’ll Need
Here are the star players for your homemade lemon curd, along with a few extra details to enhance the flavor:
Fresh Lemon Juice (6oz or ¾ cup): About 3 large lemons. Freshly squeezed juice is essential for that pure citrus taste.
Lemon Zest (2 tablespoons): Adds an extra punch of lemon aroma and depth.
Large Eggs (4 whole) and Egg Yolks (2): Provide the rich, creamy texture and help thicken the curd.
Granulated Sugar (200 grams or 1 cup): Balances the tartness of the lemons and creates the silky consistency.
Unsalted Butter (2oz or 4 tablespoons): Adds a luxurious creaminess. Cut into small cubes for easier incorporation.
Heavy Cream (1.5oz): Enhances the texture, making it velvety smooth.
Vanilla Extract (½ teaspoon): A subtle background note that complements the citrus.
Salt (½ teaspoon): Brings out the flavors and balances the sweetness.
Kitchen Tools You’ll Need
Nonreactive Saucepan: Essential for preventing any metallic taste from the lemon’s acidity.
Mixing Bowl: Choose a nonreactive one to mix the eggs and sugar.
Whisk and Wooden Spoon: For smooth mixing and constant stirring.
Thermometer (optional): Helps ensure the curd reaches the perfect consistency.
Plastic Wrap: Prevents a skin from forming on the surface of the curd as it chills.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Before you start, gather all your ingredients and tools. Zest the lemons first, then juice them. Cut the butter into small cubes and separate the eggs. This prep ensures a smooth cooking process.
Step 2: Warm the Lemon Mixture
In a nonreactive saucepan, combine the freshly squeezed lemon juice and lemon zest. Heat the mixture over medium heat until it’s just warm—do not let it boil. This step helps infuse the zest’s flavor into the juice.
Step 3: Whisk the Eggs and Sugar
In a separate nonreactive bowl, whisk together the eggs, egg yolks, and granulated sugar until fully combined. The mixture should be pale and slightly thickened.
Step 4: Temper the Eggs
To prevent the eggs from curdling, slowly pour a small amount of the warm lemon mixture into the egg and sugar mixture, whisking constantly. Gradually add the rest of the warm lemon mixture, continuing to whisk.
Step 5: Cook the Lemon Curd
Pour the combined mixture back into the saucepan and place it over medium heat. Stir constantly with a wooden spoon to prevent sticking or scorching. Cook for 2-3 minutes until the mixture thickens and reaches about 170°F (if using a thermometer). You’ll know it’s ready when you can draw a line on the back of the spoon that briefly holds its shape.
Step 6: Add Butter and Finish
Remove the saucepan from the heat and immediately stir in the butter cubes until fully melted and incorporated. Then, stir in the heavy cream, vanilla extract, and salt. This final step rounds out the flavor and ensures a silky texture.
Step 7: Chill and Store
Transfer the lemon curd to a container and press plastic wrap directly onto the surface to prevent a skin from forming. Let it chill in the refrigerator for at least 2 hours before using. Homemade lemon curd is best enjoyed within three days.
Pro Tips for the Best Lemon Curd
Use Fresh Lemons: The vibrant flavor of fresh lemons makes a noticeable difference.
Constant Stirring: Prevents lumps and ensures a smooth consistency.
Strain for Perfection: If your curd has small lumps, pass it through a fine-mesh sieve before chilling.
Double the Recipe: If you love lemon curd as much as we do, making a larger batch means you’ll always have some on hand for desserts and snacks.
Easy Lemon Curd Recipe
Ingredients:
6oz (¾ cup) fresh lemon juice (approx. 3 large lemons)
2 tablespoons lemon zest
4 large eggs + 2 large egg yolks
200 grams (1 cup) granulated sugar
2oz (4 tablespoons) unsalted butter (cut into small cubes)
1.5oz heavy cream
½ teaspoon vanilla extract
½ teaspoon salt
Instructions:
Warm the lemon juice and zest in a saucepan over medium heat without boiling.
In a bowl, whisk together eggs, egg yolks, and sugar until fully combined.
Temper the eggs by slowly adding the warm lemon mixture while whisking continuously.
Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens (2-3 minutes or 170°F).
Remove from heat and stir in butter cubes until melted. Add heavy cream, vanilla, and salt.
Pour into a container, cover with plastic wrap touching the surface, and chill for at least 2 hours.
Enjoy your homemade lemon curd on toast, pastries, or as a filling for your favorite desserts!
