Lemon Curd Recipe
Bring a burst of sunshine to your table with The Best Lemon Curd. This buttery, tangy spread elevates breakfasts, desserts, and afternoon teas effortlessly.
The Best Lemon Curd comes together quickly with just a handful of ingredients, rewarding you with a silky texture and a bold, citrus punch that brightens any dish.
Bright & Simple Ingredients for The Best Lemon Curd
- Fresh lemons – Their juice and zest deliver an unmistakable, vibrant tartness that defines this curd.
- Large eggs – They create the velvety, custard-like texture that makes each spoonful luxurious.
- Granulated sugar – Balances the lemons’ acidity and gives the curd its glossy finish.
- Unsalted butter – Adds richness and mellows the sharp citrus, making the curd smooth and spreadable.
- Fine sea salt – Enhances the lemon flavor with a subtle depth that keeps the sweetness in check.
How to Make The Best Lemon Curd in No Time
Start by zesting the lemons directly over the sugar in a medium pot. Rub them together with your fingers to release all the fragrant oils. Stir in the freshly squeezed lemon juice until the sugar dissolves.
In a separate bowl, beat the eggs and salt thoroughly, ensuring the whites break down completely. Whisk the eggs into the lemon-sugar mix and cook slowly over low heat, stirring constantly until it thickens and reaches about 170°F.
Strain the hot curd over sliced butter to catch any zest and egg bits. Stir gently until the butter melts fully, leaving you with a glossy, smooth curd ready to enjoy.
Tips for Perfect Lemon Curd Every Time
Always zest the lemons before juicing—it’s much easier and ensures you get the most fragrant oils. Stirring constantly while cooking prevents the eggs from curdling, so stay patient and use low heat. Straining the curd at the end guarantees a perfectly smooth spread with no stray zest or cooked egg.
If you’d like a softer tang, reduce the lemon zest slightly or add a touch more butter. For extra zing, swap some of the lemon juice for Meyer lemons or add a splash of lime juice for a unique twist.
Keeping The Best Lemon Curd Fresh & Delicious
Store your lemon curd in an airtight jar in the fridge, where it stays fresh for up to two weeks. For longer storage, freeze it in smaller batches for up to three months. Thaw overnight in the fridge and stir gently before using to restore its silky texture.
Spread it on warm scones, swirl through yogurt, layer in cakes, or simply enjoy it by the spoonful—The Best Lemon Curd brightens every bite.
Lemon Curd Recipe
Ingredients
- ¼ tsp fine sea salt
- 200 g 1 cup granulated sugar
- Zest of 6–8 lemons
- 113 g ½ cup unsalted butter
- 6 large eggs
- 240 g 1 cup freshly squeezed lemon juice
Instructions
- Combine the sugar in a medium saucepan, then zest the lemons directly over it. Using your fingertips, rub the zest thoroughly into the sugar to draw out the fragrant oils. Pour the freshly squeezed lemon juice into the pot and blend gently until the sugar is moistened. In a separate bowl, crack the eggs and add the salt, beating vigorously with a fork to break down as much of the egg white as possible. Incorporate the beaten eggs into the sugar mixture and whisk until smooth. Place the pot over low heat and cook, stirring continuously, until the curd thickens and reaches 170°F on an instant-read thermometer or coats the back of a spatula. Cut the butter into slices and set them in a clean bowl, then position a fine mesh sieve over the bowl. Strain the hot curd through the sieve onto the butter, discarding any zest or cooked egg bits. Stir patiently until all the butter has melted completely into the curd. Transfer the finished lemon curd into an airtight container and refrigerate. It will keep well for up to two weeks, or longer if frozen.
