Fresh, creamy, citrusy, Summery lemon curd! Put some on your tongue and experience a delightfully sweet zing! I first fell in love with lemon curd when I when lived in England. I lived near Cambridge for six years and enjoyed lemon curd on a regular basis. It’s practically a staple in Great Britain! Lemon curd has accompanied traditional British tea since the 18th century, enjoyed as a spread for scones and toast.
Good lemon curd is hard to find. Either the texture isn’t right or the flavor is off. What I often find in many homemade versions is that it just tastes too “eggy.” Here is a foolproof, kitchen-ready lemon curd recipe that is easy to follow with positively perfect results. This lemon curd is fairly thick, which makes it ideal for spreading (without it dripping off whatever you’re eating) as well for filling, say, cupcakes. Enjoy this lemon curd as a spread on bread, muffins, scones and cookies, or use it in baking to add flavor and moisture.
However you decide to use it, you won’t be able to keep your fingers out of the lemon curd jar!
Lemon curd is made with egg yolks, but don’t throw away those egg whites! Use them to make some luscious Mint Chocolate Meringues!
Okay, let’s get lemon curding!
First, a couple of taste troubleshooting tips:
1) Be careful to remove as much of the egg whites as possible when separating the eggs. It is the egg white that has the sulphuric, “eggy” flavor.
2) Use a glass mixing bowl and a stainless steel pot for preparing the lemon curd. The high acidity content of the lemon can cause the metal to leach into the lemon curd resulting in a “metallic” flavor. Do not store the lemon curd in anything containing metal.
Lemons. Fresh, juicy, citrusy lemons. Who doesn’t love lemons? (Prefer limes? Make this with limes!)
Zest 3 medium or two large lemons.
Juice the lemons.
Add the sugar and lemon zest to a food processor fitted with a steel blade and pulse until the zest is finely ground up in the sugar.
Place the butter and lemon sugar in a bowl and cream it for several minutes until fluffy. Use a glass mixing bowl, not metal. Use a stainless steel pan to cook the lemon curd. The high acidity content can otherwise leach some of the metal into the mixture resulting in a “metallic” taste.
Add the egg yolks, one at a time, and beat until combined.
Add the fresh lemon juice and salt and beat until combined.
Place the mixture in a stainless steel pot over low heat and stir continuously until the mixture has thickened and has reached 170 F. Use a candy thermometer to check. This will take about 20 minutes. Be patient and do not try to heat it too quickly or else the eggs will scramble.
Allow the lemon curd to cool and then refrigerate. It will keep for a week in the fridge and can then be frozen for up to two months.
- 3 lemons
- 1½ cups sugar
- 1 stick (1/2 cup) unsalted butter, room temperature
- 5 large egg yolks
- ½ cup lemon juice
- pinch of salt
- Zest the lemons. Be careful to avoid the white pith as it is very bitter.
- Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
- In a medium glass mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
- Pour the mixture into a medium stainless steel saucepan and cook over low heat stirring continuously until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
- Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.
- Makes about 2 cups.