Failproof Lemon Curd Aka You Couldn't Curdle This If You Tried
Brighten up your desserts with this Failproof Lemon Curd recipe—a silky, tangy-sweet spread that's practically foolproof! Made with zesty fresh lemons, creamy butter, and rich egg yolks, this citrus delight is perfect for topping scones, filling tarts, or even swirling into yogurt. Thanks to a gentle cooking technique and the use of a fine-mesh strainer, you'll achieve irresistibly smooth and glossy curd every time—without any risk of curdling. Ready in just 30 minutes from start to finish, this homemade lemon curd is a vibrant, versatile treat that stores beautifully in the fridge for up to a week. Whether you're a seasoned baker or a kitchen beginner, this recipe guarantees delicious results that will wow any crowd!
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Ingredients
- 4 medium (zested and juiced) Fresh lemons
- 200 grams Granulated sugar
- 115 grams (cut into small cubes, at room temperature) Unsalted butter
- 3 whole (large) Eggs
- 2 large Egg yolks
- 1 pinch Salt
Directions
Step 1
In a medium bowl, zest the lemons and juice them until you have about 120 ml (½ cup) of fresh lemon juice. Set both zest and juice aside.
Step 2
In a heavy-bottomed saucepan, whisk together the granulated sugar, whole eggs, egg yolks, and a pinch of salt. Whisk for about 2-3 minutes until the mixture is smooth and slightly lightened in color.
Step 3
Slowly stir in the lemon juice and zest. Mix until well combined.
Step 4
Place the pan over medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon, until the mixture thickens. This will take about 7-10 minutes. Do not rush this step by turning the heat up too high as curds are best cooked gently.
Step 5
The curd is done when it coats the back of the spatula or spoon and holds a line when you run your finger through it. The temperature on a kitchen thermometer should read approximately 75-80°C (165-175°F).
Step 6
Remove the pan from heat and immediately stir in the cubed butter, a few pieces at a time, until fully melted and the curd is smooth and glossy.
Step 7
Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove the zest and any potential lumps for the smoothest result.
Step 8
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Step 9
Transfer the cooled lemon curd to an airtight container and refrigerate. It will thicken further as it chills and can be stored for up to 1 week.
Nutrition Facts
| Serving size | (819.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2018.6 |
| Total Fat 122.8g | 0% |
| Saturated Fat 65.5g | 0% |
| Cholesterol 1181.6mg | 0% |
| Sodium 391.5mg | 0% |
| Total Carbohydrate 232.1g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 208.7g | |
| Protein 28.6g | 0% |
| Vitamin D 159.6IU | 0% |
| Calcium 237.6mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 710.2mg | 0% |
Source of Calories