Lemon Curd Recipe
Velvety and tangy, this luscious lemon curd is perfect for spreading on toast or filling desserts.
Imagine a spoonful of sunshine—that's what a good lemon curd tastes like. It's rich, smooth, and just the right amount of tart. A perfect balance that dances on your taste buds and brightens any gloomy day. Whether slathered on warm scones or nestled in a pastry tart, this lemony delight is a must-have in your culinary repertoire. Lemon curd's story is a delicious journey that begins in 19th-century England, where it was often used as a preserve for teatime treats. My love affair with lemon curd started in my grandmother’s pantry; she had a knack for making it just right—silky without being overly sweet. This recipe keeps the tradition but adds a little twist to ensure it comes out perfectly every time. The secret? A gentle touch of cornstarch to stabilize the eggs and lemons into a creamier consistency, preventing curdling and giving it that silky texture we all crave. Serve it at brunch when you want to impress your guests with something homemade yet undeniably sophisticated.
Step-by-Step
- 01Step 1 / 5
In a medium saucepan, whisk together the eggs, egg yolk, and sugar until smooth and pale.
Stir in the lemon juice, lemon zest, cornstarch, and a pinch of salt.
- 02Step 2 / 5
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 8-10 minutes.
Do not let it boil.
- 03Step 3 / 5
Remove from heat and immediately stir in the cubed butter, one piece at a time, until fully melted and the curd is smooth.
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- 04Step 4 / 5
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove zest for a smoother texture, if desired.
- 05Step 5 / 5
Cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature before refrigerating.
Chef Tips
- •Use fresh lemons to get the best flavor; bottled lemon juice doesn't give the same brightness.
- •Stirring constantly while cooking prevents the eggs from scrambling.
- •If you want a brighter yellow curd, you can add a drop of yellow food coloring.
- •Taste your curd before cooling, you can adjust with more sugar if your lemons were particularly tart.
- •Storing the curd in sterilized jars will keep it fresh longer.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, lemon curd can be made up to a week in advance and stored in the refrigerator.
What can I substitute?+
You can substitute lime juice and zest for a different citrus flavor, but avoid bottled juices.
How do I store leftovers?+
Store leftover lemon curd in a sealed container in the refrigerator for up to 2 weeks.
