Description
This easy lemon curd recipe delivers a silky, tangy spread perfect for topping desserts, spreading on toast, or incorporating into various dishes. Made with fresh lemon juice, zest, eggs, and butter, it balances sweet and tart flavors beautifully and requires only simple ingredients and straightforward stovetop cooking.
Ingredients
Ingredients
- 200 grams granulated sugar
- 2 teaspoons cornstarch (optional, for thicker curd)
- 2 tablespoons lemon zest (from about 2 large lemons)
- 2 large eggs
- 2 large egg yolks
- 125 grams/ml fresh lemon juice (about 3-4 lemons)
- 1/4 teaspoon fine sea salt
- 113 grams unsalted butter (European 82% butterfat preferred), softened and cut into small 1/2-inch chunks
Instructions
- Prepare setup: Place a medium-sized bowl fitted with a fine mesh metal sieve near your stove for later straining.
- Mix sugar and cornstarch: In a heavy bottom saucepan, combine the granulated sugar and cornstarch, stirring until the cornstarch is fully dispersed in the sugar.
- Optional bain-marie method: If preferred, use a heatproof bowl over a pot of very shallow boiling water, ensuring the water doesn't touch the bowl, and cook as usual though it may take a few extra minutes.
- Add lemon zest: Zest two large lemons directly onto the sugar mixture and rub the zest into the sugar with your fingertips to release essential oils and enhance citrus flavor.
- Incorporate eggs and lemon juice: Whisk in the 2 whole eggs and 2 egg yolks vigorously until the mixture becomes foamy and lighter in color. Pour in the fresh lemon juice and add the salt, whisking again to combine thoroughly.
- Cook the curd: Place the saucepan over medium heat and slowly whisk continuously. Cook for about 5-7 minutes, until the mixture thickens enough to coat the back of a spoon and hold a line drawn with a fingertip. Use a thermometer to confirm it reaches 170°F (72°C).
- Strain the curd: Remove the pan from heat immediately and pour the curd through the fine mesh sieve into the prepared bowl to remove any cooked egg bits or zest.
- Add butter: While the curd is still hot, stir in the softened butter chunks and whisk until the butter fully melts and the curd becomes smooth and glossy.
- Store the curd: Transfer the curd to a heatproof glass container with a lid or place it in a bowl and cover by laying plastic wrap directly onto the surface to prevent skin formation.
- Chill: Refrigerate the lemon curd for a minimum of 2 hours to thicken before using.
Notes
- The optional cornstarch helps achieve a thicker texture but can be omitted for a softer curd.
- Using European-style butter with higher butterfat increases richness and creaminess.
- Massaging the zest into the sugar is essential for releasing oils and enhancing lemon flavor.
- Cooking slowly and whisking constantly prevents curdling and ensures a smooth texture.
- Straining the curd removes lumps for a silky finish.
- Store chilled in an airtight container for up to one week.
- This curd can be used as a spread, filling, or topping for cakes, scones, pancakes, and more.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
