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    TaraTeaspoon » Course » Condiments » Sauces

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    Published: by

    The Ultimate Lemon Curd Recipe

    Jump to Recipe Pin Recipe Jump to Comments
    lemon curd in glass jar recipe pin
    lemon curd cake filling recipe pin

    This is really the best lemon curd recipe - it's easy, tart, thick and buttery. Much better than store-bought, and this smooth and creamy lemon curd keeps in the fridge for weeks.

    Thick and tangy lemon curd is perfect as a cake filling, in a pastry shell to make a lemon tart, as a spread for biscuits, English muffins or scones, or just as a pudding topped with whipped cream!

    spooning lemon curd from a jar on a white spoon
    Jump to:
    • How to use lemon curd like a pro
    • Just what is lemon curd?
    • Lemon curd vs. lemon cream
    • How to make it
    • The Ultimate Lemon Curd Recipe

    How to use lemon curd like a pro

    The list of lemon curd uses is long. Long and delicious.

    This velvety pudding is typically spread between layers of cakes, dolloped on meringues, English sponge cakes, toast, crumpets, English muffins, scones, muffins and biscuits.

    You can stir it into cream to make a fool (fruit and whipped cream), swirl it in or on ice cream, spread it into tart shells or on top of shortbread to make a quick lemon bar cookie.

    Fill or top cupcakes, whip it into frosting or layer it with cake and cream for a trifle or parfait dessert.

    lemon curd in jar with spoon in the jar

    Just what is lemon curd?

    This tart and smooth dessert custard is British in origin. Yep, the English perfected this lovely situation.

    It actually derives from the idea of actual curd: lemon juice curdling cream then separated. The curds were used in tarts and things. Doesn't sound delicious to me.

    I'm just grateful that the modern version of lemon curd is delicious, easy to make and sweet!

    It's a simple mixture of 5 ingredients: lemon juice, lemon zest, egg yolks, sugar, and butter. I add a pinch of salt just for flavor insurance.

    Curd can be made from all kinds of citrus juice, as well as purees, like mango. I love a good lime curd and if you're feeling fancy, make a grapefruit curd.

    Lemon curd vs. lemon cream

    Lemon curd is the intense, pudding-like mixture of eggs, lemon juice, butter and sugar. Lemon cream is really the same thing except the butter isn't melted into the lemon mixture.

    An article in the Chicago Tribune talks about the method of whipping the butter into slightly cooled lemon curd, creating a silky, smooth lemon cream.

    Lemon cream is kind of a pastry chef version of lemon curd. There are food science reasons why one would want to whip the butter into curd. The method does create an aerated version of lemony curd and seems very sophisticated. That being said, for filling a cake, or spooning on top of toast or a scone, my classic, rich lemon curd recipe is the best.

    One of my favorite recipes using lemon curd:

    Lemon Lover's Layer Cake is the perfect way to use lemon curd in dessert.

    lemon curd in lemon cake slices

    How to make it

    Homemade lemon curd is super simple, but follow the rules or you'll end up with scrambled eggs in lemon juice.

    You must gently cook the eggs, lemon juice and sugar. My recipe calls for butter to be melted in with the lemon juice. Some recipes have you stir the butter in near the end of cooking.

    Using a double boiler is good insurance, helping you to not overheat the eggs as you cook, but just gentle heat in a heavy saucepan works for me. The heat causes the proteins in the eggs to coagulate and thicken the lemony mixture. Doing this slowly and gently will prevent curdling, which can easily occur over direct or high heat.

    The key is to stir the mixture constantly. And, I go one step further and use a whisk. Constantly moving the mixture breaks the egg protein bonds creating the silky, sauce-like texture.

    lemon curd in a jar with a scoop out

    Lemon curd is gluten-free

    There's no flour in lemon curd, and I don't even use corn starch for thickening. That makes this recipe completely gluten-free.


    Tools you'll need for this recipe:

    lemon curd in jar with spoonful out

    The Ultimate Lemon Curd Recipe

    Tara Teaspoon
    A homemade lemon curd recipe that's easy, smooth, just the perfect tartness and buttery. It is thick and spreadable and keeps in the fridge for weeks. Makes 1 ½ cups
    4.60 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 5 mins
    Total Time 4 hrs 30 mins
    Course Dessert
    Cuisine American, British
    Servings 3 ½-cup servings
    Calories 586 kcal

    Ingredients
      

    • ½ cup (1 stick) unsalted butter
    • 3 tablespoons lemon zest
    • ½ cup fresh lemon juice
    • ⅛ teaspoon salt
    • ¾ cup granulated sugar
    • 6 large egg yolks

    Instructions
     

    • In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt and sugar. Whisk to combine.
    • Whisk in the egg yolks until smooth. Reduce heat to medium-low heat and cook, whisking constantly until the mixture thickens, 5 to 6 minutes. Don't let the mixture boil.
    • You can use the classic trick to check if the mixture is thick enough: dip a wooden spoon into the curd and draw your finger across the spoon; your finger should leave a path and the curd won't run to fill it in.
    • Immediately pour the curd through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Scrape the bottom of the sieve to retrieve all the curd.
    • Transfer to a jar, cover and refrigerate until thick, about 4 hours. Or cover the top of the curd in the bowl with plastic wrap and let cool in the fridge to use for cake filling.
    • Curd will keep in the fridge up to two weeks.

    Notes

    *Nutrition is for ½ cup of curd.
    This thick curd can be stored in the fridge for up to two weeks. 
    Use this curd for a cake filling. Try my Lemon Cake For Lemon Lovers.
     

    Nutrition

    Calories: 586kcalCarbohydrates: 55gProtein: 6gFat: 40gSaturated Fat: 23gCholesterol: 450mgSodium: 119mgPotassium: 79mgFiber: 1gSugar: 51gVitamin A: 1436IUVitamin C: 23mgCalcium: 61mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Teaspoon. Photography by Darianne Edwards.

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    Filed Under: Desserts, Gluten-Free, Sauces Tagged With: butter, cake filling, lemon, lemon curd, lemon juice

    Reader Interactions

    Comments

    1. Julie says

      June 25, 2020 at 1:22 pm

      Yum, a lemon tart sounds delicious for a summer treat. Now I don't have to buy the pre-made lemon filling. I can make it myself and feel much better about the ingredients.

      Reply
    2. Britney Fronk says

      July 07, 2020 at 10:34 pm

      This is the perfect spread on scones and a great dip option for Tara's French toast fondue! Perfect for anyone who loves lemon!

      Reply
    3. Mia says

      January 01, 2021 at 9:48 pm

      I had a lemon curd recipe and lost it! I'm so happy to have this recipe and want you to know it is so much better than my original. Thank you!!!

      Reply
    4. Megan Palmer says

      January 05, 2021 at 9:26 pm

      My grandma loves lemon curd. I will have to make this for her this summer with some fresh lemons!

      Reply
    5. Maria Ashby says

      April 18, 2022 at 5:27 pm

      I have used this recipe a few times. I love it - creamy, lemony, so tasty! Thanks Tara!

      Reply
      • Tara Teaspoon says

        April 19, 2022 at 9:42 am

        You are so welcome Maria. I appreciate your comments and am glad you are enjoying the recipe. Tara

        Reply

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