Easy Lemon Curd Recipe
This simple lemon curd recipe yields a silky smooth, custardy lemon curd with bright, balanced lemon flavor that is neither too sour nor too sweet. Using just three egg yolks, caster sugar rubbed with fresh lemon zest, fresh lemon juice, unsalted butter, and a pinch of salt, this curd is cooked gently on the stove without needing a double boiler. It’s perfect as a tangy complement to desserts like Pavlova Bombs or as a spread for cakes and pastries. The technique of rubbing sugar with lemon zest releases vibrant citrus oils, intensifying the flavor. The lemon curd thickens to a luscious consistency after just a few minutes of gentle whisking on low heat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2/3 cup (160 ml)
- Category: Sauces
- Method: Stovetop
- Cuisine: Western
Ingredients
Ingredients
- 3 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice (about 2 small lemons)
- 3 egg yolks (from eggs used for meringue or fresh)
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm (1/2") cubes
- Pinch of salt
Instructions
- Rub Sugar and Zest: In a small bowl, use your fingers to rub the lemon zest and caster sugar together. This process releases the fragrant lemon oils and enhances the lemon flavor in the curd.
- Combine Ingredients: Place the lemon sugar mixture, egg yolks, lemon juice, cubed butter, and a pinch of salt into a small saucepan. Use a small whisk to thoroughly combine all ingredients on low to medium heat.
- Cook and Thicken: Put the saucepan over medium or medium-low heat, depending on your stove's strength. As the butter melts, whisk occasionally, then once fully melted, whisk continuously and gently to prevent curdling. After about 3 to 4 minutes, when you notice the first bubble forming, continue whisking for 1 more minute until the mixture thickens to a custard-like consistency. If needed, continue cooking a bit longer while whisking.
- Cool and Store: Pour the lemon curd into a small bowl through a sieve if you see any lumps from cooked egg. Immediately cover the surface with cling wrap to prevent skin from forming. Allow the curd to cool on the counter for 30 minutes, then refrigerate for at least 1 hour before serving or using in recipes.
Notes
- Rubbing sugar with lemon zest is essential to bring out bright lemon oils and flavor in the curd.
- Use fresh lemon juice for the best taste; bottled lemon juice will affect flavor.
- Cook the curd gently over low to medium heat to avoid curdling the eggs.
- The curd will thicken more as it cools in the refrigerator.
- Store lemon curd refrigerated in a sealed container for up to one week.
Find it online: https://dishcooks.com/easy-lemon-curd-recipe/
