This easy lemon curd recipe uses eggs to thicken it. The end result is a luscious, thick and smooth curd.
Homemade citrus curd is the perfect addition to cakes, pies, tarts, pancakes, yoghurt and ice cream.
The Best Lemon Curd
My ideal lemon curd is tart and not too sweet. It needs to scream lemon. I also like mine thick. Thick enough to spread lavishly over whatever I am jazzing up. Toast, pancakes, waffles, cakes, pie...
It's wonderful over ice cream or swirled in yoghurt too.
Lemon Curd Ingredients
The ingredients are simple in this homemade lemon curd recipe, there are only 4! Eggs, lemons, sugar and salted butter. If you don't have salted butter, adding in a pinch of salt will bring you to a grand total of 5 ingredients.
I use the 3 egg yolks and 1 whole egg. The remaining egg whites can be saved to be used another time, for a pavlova or something. Egg whites freeze very well.
Because the eggs are thickener in the curd, it's important to control the temperature when cooking them. It's not hard to do, the curd is just cooked over a double boiler so that eggs don't accidentally scramble.
Cooking Lemon Curd on the Stove
I make my own double boiler by placing the glass bowl of ingredients over top of a saucepan filled with simmering water.
Mix all the ingredients except the butter in this bowl over the heat, for around 12-15 minutes until it thickens. It won't thicken much, but it has to enough so that when you dip in a spoon and run your finger down the back of the spoon, it leaves a line that doesn't run back together.
Take it off the heat and whisk the butter in. Pour the hot curd through a sieve, into a clean jar. The sieve will remove the lemon rind in there and any bits of egg that may have overcooked. It makes a much smoother curd.
If you accidentally took it off the heat too soon, and it doesn't thicken in the fridge, it can be reheated over a water bath and cooked a bit longer.
If you have an abundance of other citrus, like limes, clementines, oranges or grapefruit, you can use this recipe for those too!
Oranges, clementines and other sweet citrus are best when made alongside some tart lemon juice as well to balance the sweetness.
Have you made this? Tag me and let me know! @home_grown_happinessnz
- 3 large egg yolks
- 1 large whole egg
- ½ cup lemon juice
- 2 Tbsp lemon zest
- ¾ cup granulated sugar
- 100g cold butter, cubed
- ⅛ tsp salt (if using unsalted butter)
- Bring a saucepan of water to boil, then turn the heat down so the water is simmering. In a glass bowl add in the eggs, lemon juice, zest, sugar and salt. Place the glass bowl over the simmering water.
- Using a whisk, whisk all the ingredients together and keep whisking for around 15 minutes until the curd starts to thicken.
- Check to see if it is thick enough by dipping in a spoon, running your finger through the curd on the back of the spoon and seeing if it draws a line though the curd, that doesn't run back together.
- Once thick enough, take off the heat and whisk in the butter cubes.
- Pour the curd through a sieve into a clean jar. Store in the fridge in an airtight container for up to two weeks or freeze it for up to three months.
Serving Size:1 grams
Amount Per Serving: Calories: 183Total Fat: 19.9gSaturated Fat: 12.2gUnsaturated Fat: 0gCholesterol: 115mgSodium: 162mgCarbohydrates: 0.6gSugar: 0.3g