Lemon Curd

Lemon Curd Recipe: Smooth, Tangy, and Delicious

Have you ever taken a spoonful of something so bright, tangy, and creamy that it instantly lifts your mood? That's exactly what a well-made lemon curd delivers. And today, I'm excited to share my tried-and-true lemon curd recipe, a silky, zesty spread that transforms toast, desserts, and even yogurt into something truly extraordinary.
I've been making this lemon curd for years, and it's one of those recipes I return to over and over. The tang of fresh lemon juice, the richness of egg yolks, and the luxurious mouthfeel of butter come together in a custard-like spread that is both indulgent and versatile. By the end of this guide, you'll have all the tools and tips to make your own perfect lemon curd at home.

What Ingredients Make the Perfect Lemon Curd?

Have you ever wondered why some lemon curds taste overly tart while others feel too sweet or buttery? The key is balance. For this recipe, I use caster sugar, which dissolves quickly and enhances the natural citrus flavor, and fresh lemon zest to give a bright, aromatic punch.
Egg yolks are crucial, they provide richness and help the curd set beautifully. Unsalted butter melts into the warm mixture, creating that silky texture that clings to the back of a spoon. Finally, a pinch of sea salt rounds out the flavor, balancing the sweetness and amplifying the lemon's natural tang.
The quantities I use are:

• 100 grams caster sugar
• 2 tablespoons lemon zest
• 120 milliliters fresh lemon juice
• 6 large egg yolks
• 100 grams unsalted butter (cut into small cubes)
• 1 pinch of sea salt

Each ingredient has a purpose. Skipping the zest or using bottled juice will diminish the brightness, and too much sugar will overwhelm the citrus. Trust me, following the measurements carefully is the first step toward curd perfection.

How to Prep Your Ingredients for Success

Do you prep your lemons before juicing or zesting? It makes a world of difference. I always zest first, this way, you can capture the essential oils before any juice is lost. Rub the zest with sugar in a small bowl using your fingertips. This step is simple but transformative: the sugar absorbs the fragrant oils, releasing an intense lemon flavor that forms the backbone of your curd.
Next, measure your lemon juice and set aside your butter and eggs. Having everything ready before you heat the pan ensures the cooking process is smooth and controlled, reducing the chance of scrambling your eggs. I also like to have a small whisk, spatula, and plastic wrap at the ready.

How to Cook Lemon Curd Without Scrambling the Eggs

Have you ever tried making curd only to end up with bits of cooked egg floating around? The secret is low and slow cooking. Start with medium to medium-low heat and whisk intermittently as the butter melts. Once everything is combined, switch to constant, gentle whisking.
After about 3 to 4 minutes, you'll notice the mixture thickening and bubbling lightly. This is when the magic happens. Keep whisking for another minute until it reaches a custard-like consistency that coats the back of a spoon. At this point, remove from heat. If you see any tiny bits of egg, strain the mixture through a fine sieve. This step guarantees a silky, velvety curd every time.

How to Cool and Store Your Lemon Curd

Do you cover your curd immediately after cooking? You should. Placing plastic wrap directly on the surface prevents a skin from forming and keeps the texture smooth. Let it cool at room temperature for about 30 minutes, then refrigerate for at least one hour to fully set.
For storage, keep your lemon curd in an airtight container in the fridge for up to one week. It also freezes beautifully for up to three months, simply thaw overnight in the refrigerator. This makes it an ideal make-ahead option for brunches, dessert, or even gift jars during the holidays.

How to Use Lemon Curd: Beyond Toast

Ever wondered how versatile lemon curd can be? While it's incredible on warm toast, the possibilities don't stop there. Spoon it over pancakes, swirl it into yogurt or oatmeal, or use it as a cake and tart filling. Drizzle it over meringues for a bright contrast, or pair it with fresh berries for an easy dessert.
For a touch of indulgence, you can also dollop it on ice cream or fold it into whipped cream. Each use highlights the curd's balance of sweet and tangy, turning ordinary dishes into something spectacular.

Tips and Tricks for Perfect Lemon Curd

Want to avoid common pitfalls? Here are the top tips I follow:

• Low and slow: Gentle heat is key to smooth, lump-free curd.
• Strain for silkiness: Pass the curd through a fine sieve if you want an ultra-smooth finish.
• Zest first: Capture all the aromatic oils before juicing.
• Make ahead: Prep in advance for brunches or desserts.
• Storage: Keeps in the fridge for up to 7 days or freeze for 3 months.
• Bonus tip: a splash of lemon liqueur or a tiny pinch of vanilla can elevate the flavor even further without overwhelming the citrus notes.

Common Questions About Lemon Curd

1. Can I use bottled lemon juice? Technically yes, but fresh juice gives a brighter, fresher taste.
2. What type of sugar works best? Caster sugar dissolves quickly, but granulated sugar can be used in a pinch.
3. Why do I need butter? Butter provides the luxurious mouthfeel and richness that makes lemon curd irresistible.
4. Can I make it vegan? Traditional lemon curd relies on eggs and butter, but there are vegan adaptations using plant-based butter and cornstarch for thickening.

Why This Lemon Curd Recipe Stands Out

What makes a lemon curd memorable? For me, it's the balance of tartness, sweetness, and creaminess. This lemon curd recipe hits all three. It's quick, easy, and uses everyday ingredients while producing a luxurious, restaurant-worthy curd. Whether you're making a single jar for yourself or several as gifts, the results are consistently delightful.
It's one of those recipes you come back to again and again, not because it's complicated or trendy, but because it works every time and brings joy to breakfast, brunch, or dessert.

Creative Ways to Use Leftover Egg Whites

Don't toss those leftover egg whites! They're full of potential and perfect for creating light, airy treats or cocktails. Whip them into stiff peaks with a touch of sugar to make classic meringues, pavlovas, or macarons. You can also use them in cocktails like a frothy Whiskey Sour or Pisco Sour, where the egg white adds a silky, creamy texture without extra sweetness. Even simple recipes like angel food cake or light omelets benefit from the lift that egg whites provide. By using them creatively, nothing from your lemon curd prep goes to waste, and you get even more delicious results from the same batch of eggs.

Sharing the Joy: Lemon Curd Beyond Your Kitchen

Do you like sharing your cooking creations? Lemon curd is perfect for gifts, brunches, and dessert tables. Place it in small jars, add a ribbon, and suddenly you have a thoughtful, homemade treat ready to brighten someone's day.
I also love connecting with readers and sharing ideas online. If you make this lemon curd recipe, tag me on Instagram or leave a comment on my website, I'd love to see how you're enjoying it. And don't forget to explore our other breakfast and dessert recipes, from creamy custards to sweet tarts and indulgent pastries.