Thursday, March 30, 2023

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Straightforward Lemon Curd Recipe | The Novice Chef

Buttery, creamy Lemon Curd is the proper stability of tart and candy. Use this shiny and cheerful unfold on desserts, English muffins, and just about all the pieces else!

Lemon curd in a jar.

A Traditional Deal with Made with Contemporary Lemons

Let me stroll you thru two situations. In state of affairs 1, you go to the shop and see that Oreos are on a BOGO sale. So you purchase 4 (sure, 4) packages. As a result of, , they go completely with that gallon of milk your spouse requested you to select up. In case you are the sort of individual, you’re a Jorge.

In state of affairs 2, you might be minding your personal enterprise, driving dwelling, when all of a sudden you slam in your breaks and make an unlawful U-turn. Why? Since you noticed an cute outdated man (in crimson suspenders) promoting fruit out of the again of his pickup truck. When you pull in, the outdated man suckers you into shopping for 5 instances the quantity of lemons you want. In case you are the sort of individual, you’re a Jessica.

So whereas the Jorges of the world sit on the sofa lined in Oreo crumbs, the Jessicas make lemon curd. As a result of what else are you able to do with 39 million lemons?

An open jar of creamy lemon dessert topping.

Is Lemon Curd the Similar as Lemon Pie Filling?

No, though they’re equally thick and easy. And lemon curd does make a beautiful filling for tarts and pastries. Nonetheless, pie filling is often thickened with cornstarch or flour, whereas lemon curd will get its ultra-decadent taste and texture from actual butter and eggs. 

By the best way, I don’t suppose “curd” does justice to this easy, creamy, sunny-yellow lemon unfold. Curd makes me consider these little curds in cottage cheese. Or simply the phrase curdle, which is… gross. Actually, we should always begin calling it Lemon Cream, or extra in truth Lemon Crack! As a result of when you style it, you received’t need to cease consuming it. It’s that good.

From top: Sugar, egg yolks, graham cracker crumbs, lemon juice, butter, eggs.

What You’ll Want

To make your personal lemon curd, you want only a handful of easy (however scrumptious) elements, and a little bit little bit of time. Right here’s the elements listing intimately:

  • Lemon Juice: Juice up these recent lemons (or you need to use bottled lemon juice, when you want).
  • Lemon Zest: I like so as to add lemon zest to this dish, however if you’re utilizing bottled juice you possibly can omit the zest.
  • Sugar: Use plain granulated sugar, or substitute uncooked sugar.
  • Eggs: You’ll want six giant eggs, plus a few additional egg yolks.
  • Butter: Roughly chop up the butter, which must be unsalted.
A cup of creamy lemon sauce with a spoon lifting some of the sauce out.

How you can Make Lemon Curd

Making lemon curd is much like making custard, though there’s no milk concerned. It’s enjoyable to do, and all you want is a saucepan, spoon, and strainer.

Whisk All of the Elements EXCEPT Butter in a Saucepan. Set a heavy-bottomed saucepan over medium-low warmth. In it, whisk the lemon juice, lemon zest, sugar, and eggs. 

Simmer, and Then Add the Butter. Convey the combination to a gradual simmer, after which instantly add the chopped butter, whisking always. It’s going to thicken. Don’t let it boil, although, or the eggs might scramble and turn out to be lumpy.

Pressure the Lemon Curd. After about ten minutes, the combination must be thick sufficient to stay to the again of a spoon. At that time, take it off of the warmth and pressure it by means of a small mesh strainer right into a clear bowl.

Chill. Cowl the bowl tightly with plastic wrap, and chill it within the fridge for at the least an hour, or till chilly. 

Serve! Use as a dessert topping, unfold – or simply devour it by the spoonful! (Simply kidding. I feel.)

A small glass cup of creamy lemon curd. Lemon slices and a larger jar of lemon curd are in the background.

Useful Suggestions and Methods

Making lemon curd can typically have its quirks, so you should definitely look over the following tips for fulfillment. They’ll assist make sure that this creamy deal with seems completely, each time.

  • Keep away from Excessive Warmth: The combination ought to barely simmer, and undoubtedly not boil! Overcooking or cooking at a excessive warmth could make it lumpy.
  • Use Extra Yolks: For the richest lemon curd, change a number of of the entire eggs with egg yolks. You’ll want two yolks to interchange every egg.
  • Play with the Sweetness: When you’d like an extra-tart model, cut back the sugar. For an additional-sweet model, add extra.
  • Emergency Thickening: When you’re stirring always over low warmth, however the combination simply received’t thicken, add a small quantity (begin with ½ teaspoon) of cornstarch blended with an equal quantity of water. Proceed to cook dinner and stir till thick.
A spoonful of lemon curd from a sauce pan.

Methods to Use Lemon Curd

Want a dessert concept that makes use of lemon curd? Attempt these Mini Lemon Meringue Pies or this Lemon Danish! You must also try these superior desserts:

Or simply drizzle a beneficiant spoonful over your favourite ice cream, yogurt, or frozen yogurt. Mmmm.

Storing and Freezing

Lemon curd lasts a few week within the fridge, in an hermetic container. When you don’t eat all of it in every week, toss it out after 7 days.

If it’s essential maintain it longer, you possibly can freeze this recipe for as much as 1 12 months. Be certain that to freeze in a freezer-safe container. Thaw within the fridge earlier than utilizing.

Yield: 2 cups

Straightforward Lemon Curd Recipe

Lemon curd in a jar.

This Straightforward Lemon Curd Recipe is creamy, candy and really easy to make! It is the proper manner to make use of up leftover lemons and tastes wonderful on so many issues!

Prep Time
1 hour

Cook dinner Time
10 minutes

Whole Time
1 hour 10 minutes


  • 1 cup lemon juice
  • 1 heaping tablespoons lemon zest
  • 1 cup sugar
  • 6 giant eggs plus 2 egg yolks
  • 1 1/2 sticks (12 tablespoons) unsalted butter, roughly chopped


Whisk collectively lemon juice, lemon zest, sugar, and eggs in a big heavy bottomed saucepan over medium low warmth, stirring as wanted. Convey to a gradual simmer and instantly add butter, whisking always till curd is thickened and can keep on with the again of a spoon, about 10 minutes.

Pressure curd by means of a small mesh strainer right into a medium bowl with a lid, or cowl tightly with saran wrap. Chill for at the least an hour, or till chilly. When you do not eat all of it in every week (which I don’t know the way you would not), toss it out after 7 days.

Diet Data:



Serving Measurement:

1 tablespoon

Quantity Per Serving:
Energy: 47Whole Fats: 2gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 48mgSodium: 20mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

Even Extra Straightforward Lemon Desserts

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