Easy Lemon Curd
This Easy Lemon Curd recipe is so smooth, tangy and creamy that you will want to make homemade lemon curd every time as using fresh lemons as its the perfect balance between sweet and tart ready for you to use in your favorite treats or desserts!
Servings: 1 Small Jar (Approx.300g)
Calories: 251kcal
Equipment
- Bain-marie or medium-sized pan with a large glass bowl
- Hand held whisk
- Plastic wrap
Ingredients
Ingredients for Easy Lemon Curd
- 200 grams Superfine Sugar
- 4 Large Egg Yolks
- 4 Fresh Unwaxed Lemons
- ⅛ Teaspoon Salt
- 100 grams Unsalted Butter
Instructions
How to Make Lemon Curd
- Carefully separate the egg yolks and whites into separate bowls ensuring that no yolk gets into the egg whites. Cut the butter into cubes and place them aside.
- Create a bain-marie by placing a pan of gently simmering shallow water on the stove and positioning a larger glass bowl on top. Ensure the water doesn't reach a boiling point and that the bowl is not submerged in the water.
- Juice and zest the lemons, then incorporate them into a large glass bowl. Combine with the egg yolks, sugar, and salt, whisking until thoroughly blended.
- Carefully stir continuously with either the whisk or a spatula until the liquid begins to thicken (typically around 10 minutes). To check the consistency, it should coat the back of a spoon. Consistent stirring helps prevent the eggs from curdling.
- Once the mixture has thickened, remove the bowl from the heat and incorporate the cubed butter, stirring until fully melted. The lemon curd will continue to thicken as it cools.
- Once the butter has melted and blended in completely, position a sieve over a bowl and gently pour the lemon curd through the sieve into the bowl.
- Cover the curd mixture directly with plastic wrap to prevent a skin from forming on the surface. Once cooled, refrigerate until you're ready to use it.
Notes
Pro Tips
- Tip #1: Use good quality ingredients such as lemons that are ripe, juicy, and have a vibrant yellow color, good quality butter and eggs. There really isn't a lot of ingredients needed and using the best quality ingredients available to you will make all the difference in the end result.
- Tip #2: Zest the lemons before juicing them. This ensures you capture all the flavorful oils from the zest without the hassle of juicing a partially zested lemon be careful not to include any of the bitter white pith beneath the zest.
- Tip #3: To prevent the eggs from curdling, cook the curd over low to medium heat and stir constantly. Do not allow the mixture to boil.
- Tip #4: Cover the curd to prevent a skin from forming on the surface of the curd as it cools, press a piece of plastic wrap directly onto the surface of the curd as it is cooling.
- Tip #5: If storing for longer than a couple of days pour the lemon curd into a jar with a lid or an airtight container to ensure that its stays fresh for longer for approx. 2 weeks.
Nutrition
Serving: 50g serving | Calories: 251kcal | Carbohydrates: 33.8g | Protein: 0.3g | Fat: 13.4g | Saturated Fat: 8.4g | Monounsaturated Fat: 0.1g | Cholesterol: 43.4mg | Sodium: 389.8mg | Potassium: 0.8mg | Sugar: 0.6g