Lemon Curd
Zesty, creamy, and irresistibly tangy, this lemon curd recipe is perfect for toast, desserts, or sweet spoonfuls straight from the jar!
Equipment
- Microplane or zester
- Small whisk
- Spoon or a spatula for stirring
- Fine-mesh sieve optional, for straining
- Plastic wrap or cling film
- Measuring spoons or tablespoons and teaspoons
- Measuring jug for lemon juice, optional
Ingredients
- ½ cup superfine sugar or caster sugar
- 2 tablespoon lemon zest
- ½ cup fresh lemon juice
- 6 large egg yolks
- 7 tablespoons unsalted butter cut into small cubes
- 1 pinch sea salt
Instructions
- Rub the superfine sugar and lemon zest together in a small bowl using your fingertips until the sugar becomes fragrant and slightly damp. This helps release the natural oils from the zest and boosts the lemon flavor.½ cup superfine sugar, 2 tablespoon lemon zest
- Transfer the lemon sugar to a small saucepan. Add the egg yolks and whisk until smooth, then add the lemon juice, butter, and salt and whisk again to combine. Place the pan over medium to medium-low heat.½ cup fresh lemon juice, 6 large egg yolks, 7 tablespoons unsalted butter, 1 pinch sea salt
- As the butter melts, whisk occasionally. Once fully melted, whisk continuously in a slow, steady motion. After about 3 to 4 minutes, the mixture will start to bubble gently and thicken. Continue whisking for another minute until it reaches a custard-like consistency that coats the back of a spoon.
- Remove the saucepan from the heat. If you notice any small bits of cooked egg, strain the curd through a fine sieve into a clean bowl.
- Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour until fully chilled and set.
Notes
Tips & Tricks
- Low and slow is key: Cooking the curd gently prevents the eggs from scrambling and keeps the texture smooth and creamy.
- Straining makes it silky: If you want ultra-smooth lemon curd, always strain it after cooking.
- Zest first, then juice: Always zest your lemons before juicing for the best flavor and ease.
- Storage: Store lemon curd in an airtight container in the fridge for up to 1 week.
- Freezing: Lemon curd freezes well for up to 3 months. Thaw overnight in the refrigerator.
- Uses: Spread on toast, swirl into yogurt, spoon over pancakes, or use as a cake and tart filling.
Nutrition
Calories: 145kcalCarbohydrates: 11gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 131mgSodium: 10mgPotassium: 28mgFiber: 0.2gSugar: 10gVitamin A: 393IUVitamin C: 6mgCalcium: 18mgIron: 0.3mg
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