Q : What to do if lemon curd splits?

A : If your lemon curd splits, whisk it vigorously or use a food processor to blend it until it returns to a smooth consistency.

Q : Why does the lemon curd taste like egg?

A : If your lemon curd tastes like egg, it may have been cooked at too high a temperature. Make sure to cook it slowly over medium-low heat and constantly stir to avoid this issue.

Q : Can I use bottled lemon juice?

A : While you can use bottled lemon juice, fresh lemon juice is recommended for the best flavor. Bottled juice may contain preservatives that can alter the taste.

Q : Why should lemon zest be added?

A : Lemon zest adds concentrated citrus flavor and aroma to the curd, enhancing its overall lemony profile.

Q : Why is the lemon curd lumpy?

A : Lumpy lemon curd can result from overcooking or not stirring constantly. Straining the curd through a fine sieve after cooking will remove any lumps.

Q : How do I know the lemon curd has reached the right consistency?

A : The lemon curd is ready when it thickly coats the back of a spoon and holds its shape when you draw a line through it with your finger.

Q : Why should I use non-reactive cookware?

A : Non-reactive cookware, such as stainless steel or glass, is essential to prevent the lemon juice from reacting with the metal, which can affect the curd's flavor.

Homemade Lemon Curd Recipe (+ best ways to store)

Description

Discover how to make the perfect lemon curd with fresh lemons, lemon zest, and a handful of simple ingredients. Learn the best ways to store this creamy spread, whether for longer storage in the freezer or enjoying its rich flavor fresh from the refrigerator. This guide covers everything from the cooking time to achieving the right consistency, making it your go-to resource for creating the best lemon curd.

Ingredients

Scale

1 Whole Egg, large

2 Egg Yolks, large

130 g (1/2 cup) Caster Sugar

Lemon Zest (from 2 fresh lemons)

125 ml (1/2 cup) Fresh Lemon Juice (from about 3 fresh lemons)

120 g (1 stick) Unsalted Butter (at room temperature), cut into cubes

Cook Mode Prevent your screen from going dark

Instructions

We use the double boiler method.

Make The Lemon Curd

In a heatproof bowl, whisk together the eggs.
Add the caster sugar, lemon zest and lemon juice and whisk together.
Set the bowl over a saucepan of simmering water. The bowl should not touch the surface of the water.
Whisk the curd constantly for 10-15 minutes or until it reaches 77 °C (170 °F). (Use an instant-read thermometer.) The mixture should be smooth and should be thick enough to coat the back of a spoon but still be pourable.
Remove the bowl from the heat and allow the curd to cool to 35 °C (95°F).
Whisk in the butter 1 - 2 cubes at a time until combined (emulsified). (Chef’s Tip: If the curd cools down before you whisked in all the butter, simply put the bowl over a pot of boiled water and keep whisking. Don’t put the pot back on the stove and make sure the bottom of the bowl is not touching the water.)
Immediately strain the lemon curd through a fine sieve into a clean sterilized jar.
Cover the top of the curd with a piece of plastic wrap to prevent a skin from forming.

Refrigerate

Refrigerate for 2-3 hours, or until thickened.

Notes

Storage Instructions

Fridge: Store homemade lemon curd in the refrigerator for up to two weeks. Place plastic wrap directly on the surface before sealing in an airtight container to prevent unwanted odors and maintain fresh flavor. The acidity of lemon juice and sugar act as natural preservatives.

Freezer: Lemon curd can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container or bag, leaving space for expansion. Remove excess air from freezer bags to avoid freezer burn. Thaw in the fridge for 24 hours before use.

Prep Time: 5 - 10 minutes
Cook Time: 15 - 20 minutes
Category: Desserts
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 197
Sugar: 16.7 g
Sodium: 12.9 mg
Fat: 13.9 g
Carbohydrates: 17.7 g
Protein: 1.7 g
Cholesterol: 101.6 mg