Lemon Curd Recipe
Tart and tangy homemade lemon curd that is thick enough to use as a cake filling, tarts or filling pastries. Making your own lemon curd is so easy and a great way to use up extra egg yolks.
Servings: 1 cup
Calories: 942kcal
Ingredients
- 3 ounces lemon juice
- 2 Tablespoons lemon zest from two lemons
- 3 ounces sugar
- 1 large egg
- 2 large egg yolks
- 1 pinch salt
- 1 pinch citric acid
- 2 ounces butter
Instructions
- Zest the lemons, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
- Add your lemon juice, granulated sugar, and lemon zest and citric acid to a large, shallow metal bowl over a simmering pot of water.
- Stir constantly until the mixture reaches 170ºF and begins to thicken.
- Remove the mixture from the heat and add the butter in chunks on top and allow it to melt.
- Once the butter is melted, you can mix it all together. Strain the mixture if you have small chunks of egg that need to be removed.
- Pour the finished lemon curd into a heat-proof jar or bowl. Cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd. Store it in the fridge for up to one week or freeze it for up to a year.
Video
Notes
- Whisk constantly while cooking to prevent the eggs from scrambling and to ensure a smooth, creamy texture.
- Do not let the lemon curd boil, because high heat can cause the eggs to curdle and create a grainy texture.
- Use fresh lemon juice and zest for the best flavor, since bottled juice will taste dull and less vibrant.
- Straining the curd is optional, but it will give you a perfectly silky texture and remove any bits of cooked egg or zest.
- Add the butter after removing the curd from the heat so it emulsifies properly and creates a smooth finish.
- If your curd seems too thin, continue cooking it gently until it reaches 170–175°F, which is when it fully thickens.
- The lemon curd will thicken more as it cools, so do not overcook it trying to make it thick right away.
- Store the lemon curd in the refrigerator for up to one week in an airtight container.
- Place plastic wrap directly on the surface of the curd while cooling to prevent a skin from forming.
Nutrition
Serving: 2ounces | Calories: 942kcal | Carbohydrates: 94g | Protein: 13g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 675mg | Sodium: 493mg | Potassium: 228mg | Fiber: 2g | Sugar: 88g | Vitamin A: 2188IU | Vitamin C: 48mg | Calcium: 108mg | Iron: 2mg
