Homemade Lemon Curd Recipe

Print Recipe

5 from 2 votes

Sweet, tangy home-made lemon curd that’s easy to make and delicious addition to many desserts.

Prep Time5

Cook Time15

Total Time20

Course: Sauces & Curds

Cuisine: English

Servings:

Calories: 1357kcal

Author: Emma Duckworth

Equipment

Ingredients

120 ml fresh lemon juice from about 2 large lemons
1 tablespoon lemon zest from 1 large lemon
170 g caster sugar (superfine)
60 g unsalted butter cubed
2 large eggs
2 egg yolks

Metric - US Customary

Instructions

Dissolve the sugar and melt the butter. Add the lemon juice, lemon zest, sugar, and butter to a bowl and set it snuggly over a saucepan of simmering water on the stovetop at medium-high heat. The bowl shouldn't touch the bottom of the bowl. Whisk the ingredients until the sugar has dissolved and the butter has melted.
Add the eggs and heat the curd. Whisk the eggs and egg yolks together lightly. Then whilst continuously whisking, add them to the lemon mixture in the bain marie. Carry on whisking the mixture over the heat until it thickens sufficiently. This can take about 10 minutes.
Lemon curd is cooked when it reaches 75°C/170°F. Alternatively, check by coating the back of a spoon with the curd and using your finger to run a pass through it. If the pass remains, then it's set. If not, then carry on heating the curd.
Pass the curd through a sieve and refrigerate. Pour the curd through a fine mesh sieve discarding the remaining lemon zest. Then spoon or pour the curd into a sterilised jar, let come to room temperature and refrigerate.
The lemon curd will thicken as it cools. So if using it to fill cakes or pastries, you must let it cool fully, and then chill it in the fridge. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Lemon Curd should be stored in sterilised jars or a sealed container in the refrigerator for up to one month

To freeze: Lemon Curd freezes really well. Store it in a freezer-safe container with a small gap at the top of the container, seal it, and freeze for up to 3 months. Thaw overnight in the fridge.

Tip 1: Use fresh lemon juice that's been freshly squeezed. Don't be tempted by the bottled stuff!

Tip 2: Use room-temperature eggs and butter. If you add cold ingredients they will

Tip 3: Whisk constantly. This allows even heating of the lemon mixture and makes sure there are no hot spots.

Tip 4: Know the visual signs of when the curd is done. It needs to visually turn thicker when you're whisking it and should pass the back of the spoon test I mentioned above.

Tip 5: Pass the curd through a sieve. Want that shiny texture you get from jarred lemon curd? You'll need to remove the lemon curd b passing it through a sieve to achieve this.

To Sterilise Jars: Either run your jars through a hot wash in the dishwasher, but do not use any dishwasher soap. Or wash the jars and rinse well. Place in a preheated oven at 140°C/280°F until completely dry.

Nutrition