Perfect Lemon Curd is smooth, creamy and just the right sweet-tart flavour balance.
Easy fool-proof recipe. Simple ingredients. You will never want store-bought again. It is gluten-free too.
This lemony spread is so delicious, you will want to eat it by the spoonful!
RECIPE and INSTRUCTIONS for this easy homemade fruit curd are at the bottom of this post.
When it comes to SPRING I immediately think of citrus desserts. I am so ready for the bright yellow sun and fresh flavours. Lemon Polenta Cake often makes an appearance on my Easter dinner table.
Lemon Ice Cream seems to be a hit around here. However, my grandson has requested a pie for his birthday this year. The perfect place for this lemon filling.
It also is delicious in a lemon curd parfait.
Really basic ingredients. You will need:
- fresh lemons
- eggs (whole eggs and egg yolks)
What Is It?
Lemon curd is a condiment. Think jam, jelly, marmalade or even custard. It has a smooth texture, sweet/tart flavour and beautiful yellow colour.
Very popular in Britain, this fruit curd is sometimes referred to as “lemon cheese”. Alternative recipes make it with oranges, limes, or berry curds.
Very popular in England, served with scones at the afternoon tea.
Making Easy Lemon Curd
For some reason, I thought it was a difficult thing to make. Some recipes require you to strain the curd to get it silky smooth. With this fool-proof method, it will be perfect the first time!
- Start by juicing and zesting your lemons.
- Separate the eggs (for the yolks) and place them in a bowl with the whole eggs
- Beat the sugar and butter
- Add the eggs
- Mix in the juice
- Cook until thick and smooth
- Add in the zest
This recipe calls for the use of fresh lemons.
To juice the lemons I like to use a *(affiliate) citrus reamer.
To make the lemon zest, a *(affiliate) Microplane works best.
How Long Will It Last?
Lemon curd will last 1-2 weeks. Place it in a sealed container and keep in the fridge. Alternatively, you can also freeze it to prolong the shelf life.
Ways To Use It
So many ways to use delicious this lemon recipe.
- as a spread (think toast, muffins, biscuits, scones, croissants)
- as a topping (think pancakes, waffles, ice cream)
- as a filling (think lemon tarts, cupcakes, cakes, and pies)
- as a dip (mixed with cream cheese)
- great on pavlova
- added to make lemon flavoured yogurt
- a great way to make lemon mousse
- eat it as a lemon custard
Store-bought lemon curd will be a thing of the past once you try this easy recipe.
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More Lemon Lover Dessert Recipes
Perfect Lemon Curd
- 3 oz unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup lemon juice (freshly squeezed)
- 1 tsp lemon zest
- Juice and zest lemons.
- Separate yolks, and place whole eggs and yolks into a bowl.
- Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
- Add eggs (slowly) and beat for an additional 1-2 minutes.
- Mix in lemon juice until combined.
- Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
- At this point increase heat to medium and cook until thickened (about 15 minutes).
- DO NOT boil, and stir constantly while cooking.
- Once you can leave a path along the back of the spoon, the mixture is done.
- Remove from heat and stir in zest.
- Place in a bowl and cover with plastic wrap.
- Be sure the wrap is touching the surface of the curd to avoid “skinning” while cooling.
- When cool, place in a sealed container until ready to use.
- It will keep for 1-2 weeks in the fridge.
- You can also freeze for later use.