Make a luscious and tangy Lemon Curd in under 30 minutes, perfect for spreading, filling, or just eating by the spoonful.
The first time I tasted lemon curd, I was completely unprepared for how much I would love it. I had expected something like jam, sweet and fruity, but instead, I got a spoonful of pure citrusy magic. It was bright, tangy, sweet, and rich all at once, like a burst of sunshine on my tongue. From that moment on, I was hooked.
I had always thought of lemons as an ingredient for lemonade or maybe a squeeze over fish, but I had never considered that they could be transformed into something so silky and decadent. When I finally made my own batch, watching the simple ingredients come together; as eggs, sugar, butter, and lemon slowly thickened into a glossy golden spread, I knew I had discovered something special.
Now, I find any excuse to whip up a fresh jar of lemon curd. Serving a dollop of this sweet curd on warm scones, a swirl in Greek yogurt, or a generous layer in a tart all make for a perfect treat. And if I am being honest, sometimes I just eat it by the spoonful.
Is Lemon Curd Healthy?
As a sugary dessert topping, lemon curd isn’t particularly healthy. There are a few ingredients that can be adjusted though, such as using dairy-free butter if needed, and swapping the granulated sugar for stevia or erythritol. Just be aware, the texture will be quite different. In any case, this is one sweet treat to be enjoyed in moderation.
Are Lemon Curd And Lemon Custard The Same?
Lemon curd and lemon custard are often confused, but they have distinct differences. Lemon curd is made from lemon juice, sugar, eggs, and butter, creating a smooth, tangy spread with an intense citrus flavor. It thickens as it cooks without the need for dairy like milk or cream, giving it a rich yet silky consistency.
Lemon custard, on the other hand, often includes milk or cream, or a thickening agent like cornstarch, along with lemon, eggs, butter and sugar, resulting in a milder, creamier texture that is more like pudding. This makes it ideal for pie fillings, layered desserts, or as a spoonable treat on its own.
INGREDIENTS
- 3 large eggs
- 1 egg yolk
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 6 tablespoons unsalted butter, cubed
FAQs & Tips
Once cooled, lemon curd can be stored in a sealed jar and refrigerated for about 2 weeks. For longer storage, transfer it to a freezer-safe container and freeze for up to 3 months. If you go this route, I recommend portioning the lemon curd out into several containers so each one can be easily thawed in the fridge overnight for individual use. This saves you lots of time when the holiday season (and the sudden lemony craving) hits.
The number one “flop” that novice chefs make when it comes to lemon curd is overcooking it. Excessive heat or prolonged cooking can cause the eggs in the mixture to curdle, resulting in a lumpy texture rather than the desired smooth and creamy consistency. To prevent this, cook the curd gently using a double boiler, stir constantly and monitor the temperature closely. The curd will thicken at about 170°F, which is an ideal point to remove it from heat.
Although you can probably guess, I recommend using fresh lemons because this recipe calls for both the juice and the zest. That being said, if you absolutely can’t access fresh lemons, then use an extra 2 tablespoons of bottled lemon juice instead.
Serving Suggestions
Spread this golden lemon curd onto Gluten-Free Almond Flour Shortbread Cookies, Lemon Poppy Seed Cake Bars, Eggless Sugar Cookies, or Low-Carb Breakfast Bars. Alternatively, brighten up your next brunch by drizzling lemon curd over French Toast Casserole, German Pancakes, or these delicious Eggless Crêpes.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
- 3 large eggs
- 1 egg yolk
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 6 tablespoons unsalted butter cubed
Instructions
-
Pour about 2 inches of water into the bottom pot of your double boiler and heat on high. Once it reaches a boil, lower the heat to maintain a simmer.
-
In a medium bowl, whisk together eggs, yolk, granulated sugar, lemon juice, and lemon zest until smooth.
-
Transfer the mixture to the top of the double boiler and cook the curd, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
-
Remove from heat and stir in cubed unsalted butter until melted and the mixture is smooth.
-
Strain the lemon curd through a fine mesh sieve into a bowl. Place plastic wrap directly on the surface of the lemon curd to prevent a skin from forming, and refrigerate until completely cooled.
Nutrition Info:
Calories: 1392kcal (70%) Carbohydrates: 144g (48%) Protein: 21g (42%) Fat: 86g (132%) Saturated Fat: 49g (306%) Polyunsaturated Fat: 6g Monounsaturated Fat: 25g Trans Fat: 3g Cholesterol: 866mg (289%) Sodium: 208mg (9%) Potassium: 360mg (10%) Fiber: 1g (4%) Sugar: 137g (152%) Vitamin A: 3082IU (62%) Vitamin C: 55mg (67%) Calcium: 134mg (13%) Iron: 3mg (17%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
