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Classic Lemon Curd

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A sweet burst of Summer sunshine, this is one condiment you must make part of your regular rotation!  This classic Lemon Curd recipe is easy to make and results in the creamiest texture and loveliest flavor.  Use it as a spread for toast, muffins or scones, use it as a filling for cakes and tarts, serve with pancakes or waffles, enjoy it warmed up as an ice cream topping, and much more!  However you decide to use it, you won’t be able to keep your fingers out of the lemon curd jar!

lemon curd recipe best classic traditional British juice zest creamy homemade

Fresh, creamy, and citrusy, it’s ultimate Summery spread!   Put some on your tongue and experience a delightfully sweet zing!  I first fell in love with lemon curd when I when lived in Cambridgeshire, England.  I lived there for six years and enjoyed this delicious spread on a regular basis.  It’s not well-known here in the U.S. but it it’s practically a staple in Great Britain where it has been enjoyed since the 19th century.

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.”  So 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 cakes, tarts, and cupcakes.

What is Lemon Curd?

Lemon curd is a thick, smooth, and creamy spread made from lemon juice, sugar, butter, and egg yolks.  It has a sweet, tangy and wonderfully vibrant lemon flavor.  It’s commonly used as a spread, filling or topping in various desserts, such as tarts, pies, cakes, cupcakes, muffins, scones, and crêpes.

Where Did Lemon Curd Originate?

Lemon curd originated in England during the 19th century when early versions were also known as “lemon cheese” or “lemon spread”.  The earliest recipes were made without butter but later on added it to improve the texture and the flavor.  Lemon curd remains popular throughout Great Britain and has since “spread” throughout many areas of the world where it is enjoyed as a delicious accompaniment to a variety of desserts and baked goods.

How to Use Lemon Curd

Lemon curd is a versatile and delicious spread that can be used in a variety of ways. Here are few ideas:

  • Spread on Crumpets, Toast, English Muffins, or Scones.
  • Filling for Cakes and Cupcakes
  • Topping for Pancakes and Waffles.  Try our Whole Wheat Sourdough Waffles or our Gluten Free Oat Waffles.
  • Tart or Pie Filling: Fill pre-baked tart shells with it for a quick and easy lemon tart.
  • Crepe Filling.  Try our Gluten Free Crepes.
  • Yogurt Parfait: Layer lemon curd with Greek yogurt and granola.
  • Ice Cream Topping
  • Cheesecake Topping
  • Thumbprint Cookies
  • Filling for Lemon Bars/Squares

lemon curd recipe best classic traditional British juice zest creamy homemade

What To Do With Leftover Egg Whites

Lemon curd is made with egg yolks, but don’t throw away those egg whites!  Here are several delicious ways to put those leftover egg whites to use:

Can You Freeze Lemon Curd?

Yes!  Once it is completely cool put it in an airtight freezer-safe container and store it in the freezer where it will keep for up to a year.  That’s right, a whole year!  When you’re ready to use it let it thaw in the fridge overnight.

Lemon Curd Recipe

Let’s get started!

First, a couple of taste troubleshooting tips.  Many homemade lemon curd recipes fall victim of “off” flavors; that off-putting “eggy” flavor and that undesirable “metallic” flavor.  There are two important steps you can take to avoid both of those issues.

How to Avoid that “Eggy” Flavor

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.

How to Avoid that “Metallic” Flavor

Use a glass or stainless steel 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, so do not store the lemon curd in anything containing metal.

Okay, let’s do this!

Add the sugar and lemon zest to a food processor fitted with a steel blade.  Pulse until the zest is finely ground up in the sugar.

combining sugar and zest in a food processor

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.

creaming butter sugar and egg yolks

Add the fresh lemon juice and salt and beat until combined.

adding the citrus juice to the mixture

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.

lemon curd recipe best classic traditional British juice zest creamy homemade

Store the lemon curd in a glass jar with a lid and keep it in the refrigerator where it will last for up to a week in the fridge.  It can also be frozen in an airtight freezer-safe container for up to a year.

Enjoy!

lemon curd recipe best classic traditional British juice zest creamy homemade

 

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lemon curd recipe best classic traditional British juice zest creamy homemade

Classic Lemon Curd

A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.
5 from 72 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 28

Ingredients
 
 

  • 3 large lemons , washed (organic recommended)
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter , room temperature
  • 5 large egg yolks
  • 1/2 cup lemon juice
  • pinch of salt

Instructions
 

  • Zest the lemons. Be careful to avoid the white pith as it is very bitter. Juice the lemons.
  • 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 or stainless steel mixing bowl, cream the butter and the lemon sugar mixture 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 completely, and store in the fridge in a glass jar with a lid. It will keep in the fridge for up to a week. It can also be frozen in a freezer-safe airtight container for up to a year (let it thaw in the fridge overnight).
    Makes about 2 cups.

Nutrition

Serving: 1tablespoonCalories: 85kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 2mgPotassium: 25mgFiber: 0.3gSugar: 11gVitamin A: 150IUVitamin C: 8mgCalcium: 8mgIron: 0.2mg
Course condiment
Cuisine english
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet July 8, 2013

lemon curd recipe best classic traditional British juice zest creamy homemade

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 72 votes (58 ratings without comment)

71 Comments

  1. Just made this, so good. I did however make a few tweaks. I had no fresh lemons and no zest but I did have packets of something called True Lemon so I used 5 packets of that with the sugar. Can’t have dairy so I used smart balance spread. Reduced the sugar to a cup and mixed a tablespoon of corn starch with some lemon juice. I doubled the recipe and used a dozen yolks because my angel food cake took a dozen egg whites. But making the lemon curd this way was so easy. Thank you for the great recipe. I love lemon curd but haven’t had it in so long because other recipes were just too involved

  2. I don’t understand why a glass bowl is needed for the first step when the mixture is transferred to a stainless steel saucepan to cook it. Can’t a stainless steel bowl be used for creaming the eggs and butter?

  3. This is the 4th recipe I’ve tried and all others were ok but had a bit of egg aftertaste. This one doesn’t at all! So yummy. I am using in cake though so maybe next time I’ll reduce sugar slightly or increase lemon juice as it is very sweet.

  4. Hi Kimberly, was very excited to make your lemon curd recipe as it was a different technique. The taste was lovely but the texture was very thick and gloopy, like glue. What have I done wrong? I would like to try this recipe again but not without knowing where I went wrong please. Thankyou.

    1. Hi Annette, I’m not sure what went wrong but you may be able to reheat it and thin it down with a little more lemon juice.

  5. Hi Kimberly, I just want to know if the measuring system is US or UK, as US system holds less quantity than UK’s(as I noticed using an online measurement converter) and I need everything converted to grams . Thank you, happy Christmas!

    1. Hi Dalia, it’s the US measuring system. I’ve been working on updating all of my previous recipes to a software program that automatically does the metric conversions for you. I sure hope it’s accurate, but so far have received no complaints :) I’ve just updated the lemon curd recipe – under the list of ingredients you can click on the blue “metric” and it will do the calculations for you. Happy Christmas and New Year to you, too! :)

  6. Hello – this recipe looks lovely, but I do have one question. Why do you cream the butter and sugar together? Isn’t all that effort wasted when you melt the butter (along with everything else) on the stove?

  7. Amazing doesn’t begin to cover it 😎 I have bought lemon curd in a jar (disappointing) and have made it but was always unhappy with the flavour, color and consistency. This is definitely my go to recipe from now on. Thank you for sharing this recipe with all of us. Merry Christmas everyone ❤️

  8. I made this today to use as a filling for a Victoria sponge and while it tasted great, it was runny. I really wanted what it looked like you had, where it’s thick and spreadable. I cooked it until it reached 170 and I re-read the recipe to make sure I followed the steps exactly. Any ideas?

    1. Hi Shannon, was it still runny after it had been chilled for a while in the fridge? You can try reheating it and adding a little cornstarch dissolved in a little water to thicken it.

  9. Best recipe! Super smooth and no-egg taste/smell.
    Noting your explanations and readers’ comments, I did not use anything metallic – plastic knife to cut lemons, creamed by hand with wooden spoon and cooked in glass bowl placed over a saucepan of simmering water.
    I am making a few more batches tomorrow to use up the lemons I have been given.
    Thank you for the recipe (I reduced the sugar by 1/4 cup).

    1. This is amazing. Made exactly 2 cups. I did all the first steps
      in the food processor and then cooked it as directed. Perfect!

  10. I have made several lemon curd recipes, but none have made me think “this is the only lemon curd recipe i’ll ever need” UNTIL NOW! WOW! This recipe produced the most creamy, delicious, incredible lemon curd I’ve ever tasted! Thank you so much for the recipe, it tasted A-M-A-Z-I-N-G inside some freshly made donuts.

  11. As a diabetic I try to use Splenda to make “sugar free” versions of things I like. I have never made curd but, I have had a small taste of currant curd when we were in Kent. I love it! My question is: can you substitute Splenda? It is not grainy like white sugar but does the granular sugar have any bearing on the consistency?

    1. Hi Angela, no it should have no bearing on the consistency. Let us know how it goes!

  12. Thank you thank you thank you! I’ve been looking for a thick lemon curd recipe for tarts, cakes, etc. I followed your recipe and instructions to the letter (I had never tried creaming the butter and lemon sugar together, and was a bit apprehensive). This is perfect: thick and creamy, and deliciously lemony! My go to recipe for lemon curd from now on! Thanks again!

  13. Hi, I have just made your lovely Lemon Curd. I’m from the UK so I had to convert your quantities and I then doubled it all. I wanted a recipe that specifically only used egg yolks as I had a load left after making a large Pavlova for New Years Eve! It has turned out perfectly and is quite delicious, thank you for sharing it. I shall certainly use it again! :)