This bright, silky lemon curd is tart, sweet, and glossy. It smells like fresh citrus and has a smooth, spreadable texture that melts on the tongue. Use it on toast, in tarts, or as a spoonable treat. The recipe is quick and forgiving, so even beginners can make a batch that looks and tastes like a bakery product.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 8 (about 1/4 cup per serving)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 cup):
- Calories per serving: 245 kcal
- Protein: 3 g
- Carbohydrates: 27 g
- Fat: 14 g
- Fiber: 0.5 g
- Sugar: 25 g
- Sodium: 35 mg
Why Make This Irresistible Lemon Curd
Lemon curd brings bright citrus flavor to many dishes. It balances sweet and tart with a silky mouthfeel. The color is a cheerful, sunny yellow. It perfumes your kitchen with fresh lemon. Make it for breakfast toast, dessert fillings, or as a quick gift jar. It’s faster than baking a tart and gives big flavor with few ingredients.
How to Make Irresistible Lemon Curd
This curd cooks on the stovetop and thickens as the eggs set. You whisk constantly to keep it silky. Work at medium heat and watch the texture. You’ll know it’s ready when it coats the back of a spoon. Cool it before refrigerating so it sets smoothly.
Ingredients:
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 4 large eggs
- 1 tablespoon lemon zest
Directions:
Step 1: Preparation
Measure and zest the lemons first. Juice until you have 1 cup of fresh lemon juice. Cube the cold butter. Crack the eggs into a separate bowl and whisk them lightly with the lemon zest.
Step 2: Mixing
In a medium saucepan, combine the lemon juice and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture warms. Add the cubed butter and stir until it melts into the lemon mixture.
Step 3: Cooking
Lower the heat slightly. Gradually add the whisked eggs and lemon zest to the warm lemon mixture, pouring in a thin stream while whisking constantly. Continue cooking over low–medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 8–12 minutes). Do not boil hard; a gentle simmer is enough.
Step 4: Finishing
Remove the pan from the heat as soon as the curd thickens. Let it cool for a few minutes, then strain through a fine-mesh sieve if you want extra smoothness. Transfer the lemon curd to a clean jar or container and refrigerate until fully set, at least 2 hours.
How to Serve Irresistible Lemon Curd
- Spoon on warm toast or scones for breakfast.
- Fill tart shells, cupcakes, or donuts.
- Layer into parfaits with yogurt and granola.
- Serve as a bright sauce for pound cake or shortbread.
The curd tastes tangy and sweet, with a glossy surface and creamy texture that pairs well with neutral baked goods.
How to Store Irresistible Lemon Curd
- Refrigerate in a sealed jar or airtight container. Keeps well for up to 2 weeks.
- For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and whisk before serving.
- Do not leave at room temperature for more than 2 hours. Always cool before sealing and refrigerating.
Expert Tips for Perfect Irresistible Lemon Curd
- Use fresh lemon juice for the best bright flavor. Bottled juice tastes flat.
- Whisk constantly when adding eggs to avoid scrambling.
- Cook on low to medium heat to prevent curd from curdling or getting grainy.
- If the curd looks slightly grainy, strain it while still warm to smooth the texture.
- For extra silkiness, finish with a small knob of cold butter off the heat and whisk in.
- Zest before juicing to avoid grating the bitter white pith.
- If your curd splits, whisk in a tablespoon of cold butter or a small splash of cream off heat to bring it back together.
Delicious Variations
- Raspberry-Lemon Curd: Fold in 1/2 cup pureed, strained raspberries after cooking for a fruity twist.
- Honey Lemon Curd: Replace half the sugar with honey for floral sweetness.
- Meyer Lemon Curd: Substitute Meyer lemons for a sweeter, floral flavor and deeper color.
- Orange-Lemon Curd: Use 1/2 cup orange juice and 1/2 cup lemon juice for a milder, sweeter curd.
- Limoncello Curd: Add 1–2 tablespoons limoncello after removing from heat for adult desserts.
Frequently Asked Questions
Q: Why did my lemon curd turn out grainy?
A: Graininess often happens if the curd overheats or the eggs scramble. Cook on low heat and stir constantly. Strain the warm curd through a fine sieve to smooth it.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a cleaner, brighter flavor and better aroma. Bottled juice can taste dull.
Q: How do I fix split or curdled lemon curd?
A: Remove from heat. Whisk in a tablespoon of cold butter or a small splash of cream off the heat to re-emulsify. If that fails, strain and chill — sometimes texture improves after cooling.
Q: Can I can lemon curd for shelf-stable storage?
A: Home canning lemon curd is not recommended without a tested recipe and proper acidity/sugar balance. For safety and quality, refrigerate or freeze instead.
Q: How long does lemon curd last in the fridge?
A: Stored in a clean, airtight jar, lemon curd will keep 10–14 days in the refrigerator.
Q: Can I make lemon curd without eggs?
A: Yes. Use a cornstarch-thickened citrus curd recipe or agar for a vegan version. The texture will be different — more like a curdled custard alternative.
Q: Is lemon zest necessary?
A: Zest adds concentrated lemon oils and aroma. It brightens the flavor, so I recommend keeping it.
Conclusion
This lemon curd is bright, smooth, and easy to make. It adds instant charm to breakfasts and desserts. Try it as a tart filling, on toast, or stirred into yogurt. For more ideas and a lovely personal take on lemon curd, see this write-up: Lemon Curd: my Favorite Treat – Aglaia’s Table οn Kea Cyclades. Enjoy making it — and share a jar with someone you love.
Print
Irresistible Lemon Curd
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This bright, silky lemon curd is tart, sweet, and glossy, perfect for spreading on toast or filling desserts.
Ingredients
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 4 large eggs
- 1 tablespoon lemon zest
Instructions
- Measure and zest the lemons first. Juice until you have 1 cup of fresh lemon juice. Cube the cold butter. Crack the eggs into a separate bowl and whisk them lightly with the lemon zest.
- In a medium saucepan, combine the lemon juice and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture warms. Add the cubed butter and stir until it melts into the lemon mixture.
- Lower the heat slightly. Gradually add the whisked eggs and lemon zest to the warm lemon mixture, pouring in a thin stream while whisking constantly. Continue cooking over low–medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 8–12 minutes).
- Remove the pan from the heat as soon as the curd thickens. Let it cool for a few minutes, then strain through a fine-mesh sieve if you want extra smoothness. Transfer the lemon curd to a clean jar or container and refrigerate until fully set, at least 2 hours.
Notes
Use fresh lemon juice for the best flavor. Whisk constantly when adding eggs to avoid scrambling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 245
- Sugar: 25g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 130mg
