Recipe With Lemon Curd (My Creamy, Tangy, Make-It-Once-Use-It-On-Everything Recipe)
This bright, silky, sweet-tart homemade lemon curd is creamy and tangy with a just-right balance of butter, sugar, and fresh lemon juice. Spoon it over pancakes, tuck it into tarts, swirl into yogurt, or use as a filling for cakes, bars, and cookies.
Ingredients
- 4 large egg yolks room temperature if possible, for smoother mixing
- 1 large egg whole egg; adds body and stability
- 3/4 cup granulated sugar about 150 g
- 1/2 cup fresh lemon juice about 3–4 medium lemons; freshly squeezed for best flavor
- 1 tablespoon lemon zest finely grated; preferably from organic lemons
- 1 pinch fine sea salt just enough to round out the flavor
- 6 tablespoons unsalted butter about 85 g; cold and cut into small cubes
- plastic wrap or parchment paper for covering the surface while cooling, to prevent a skin
Instructions
- Set out a medium heavy-bottomed saucepan, a whisk, a heatproof spatula, and a fine-mesh strainer. Place a clean glass jar or bowl nearby for the finished lemon curd.
- Off the heat, add the egg yolks, whole egg, and granulated sugar to the saucepan. Whisk until the mixture is smooth, slightly thickened, and lightened in color, about 1–2 minutes.4 large egg yolks, 1 large egg, 3/4 cup granulated sugar
- Whisk in the fresh lemon juice, lemon zest, and a pinch of fine sea salt until fully combined. The mixture will be thin at this stage.1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1 pinch fine sea salt
- Place the saucepan over medium-low heat. Cook the mixture, whisking constantly, for 8–12 minutes. Maintain gentle, steady heat; you should see light steam and small bubbles around the edges but no vigorous boiling.
- Cook until the lemon curd is thick enough to coat the back of a spoon and a finger swiped through leaves a clean line. It should look glossy and have the texture of loose pudding; it will thicken more as it cools.
- Remove the pan from the heat. Add the cold butter cubes a few at a time, whisking or stirring with the spatula until each addition is fully melted and incorporated, creating a smooth, creamy curd.6 tablespoons unsalted butter
- Pour the hot lemon curd through a fine-mesh strainer into the clean bowl or jar, using the spatula to press it through. Discard any solids left in the strainer.
- Press a piece of plastic wrap or parchment directly onto the surface of the lemon curd to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until fully chilled and thickened.plastic wrap or parchment paper
- Once chilled, remove the cover and give the lemon curd a quick stir. Use as a spread, topping, or filling for cakes, tarts, bars, pancakes, waffles, yogurt, or ice cream.
Notes
Yield: about 1 1/2 cups, enough for a 9-inch tart, a generous cake filling, or several parfaits.
Storage: Store cooled lemon curd in a clean, airtight jar in the fridge for 7–10 days. To freeze, transfer to a freezer-safe container, leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
Serving ideas: Layer with Greek yogurt and granola for parfaits, spoon over pancakes or waffles, swirl into yogurt with fresh berries, drizzle over vanilla ice cream, or use as a filling for cakes, cupcakes, tart shells, cookies, or pastries.
Tips: Cook over low to medium-low heat and whisk constantly to avoid curdling. Straining the finished curd gives a smooth, bakery-style texture. For a sharper, more tangy curd, you can reduce the sugar by 1–2 tablespoons once you’ve tried the base recipe.
Nutrition
Calories: 90kcal
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