Lemon Curd is a sunny, bright, fresh, silky lemony spread. I’ve always thought the name doesn’t do it justice. Think of it as a thick lemony pudding. It’s perfect to spread on items, used as a filling for cakes, or mixed into recipes. If you’ve never made lemon curd (or if you have), this easy recipe is transformative!
Classic Lemon Curd
It’s quick and easy to make and takes about 15 minutes of your time, plus a bit of time to chill and set up. That’s not much when weighed against a jar of this in your fridge to use as you’d like.
About the Lemon Curd:
The flavor is gorgeous, not overly tart but not too sweet. There are a ton of lemon curd recipes, all using the same ingredients, and only slightly varied, but this one replaced the old recipe I’ve used for decades.
The combination of ingredients (there are only four) is perfect in taste and texture. Add a pinch of salt if you wish, making it five ingredients.
Making Lemon Curd:
Most lemon curd is strained after cooking, which is a messy endeavor and takes time. It removes the chalaza (chalaza is the white cord that holds the yolk in place in the egg and turns hard when cooked) and removes the lemon zest, which is a key component of the flavor.
Speaking of lemon zest, whenever I make a recipe that uses lemon, I zest it first and put it in a small ziploc in the freezer. Label it with how much zest it has, like zest of 1 lemon, and so on. You’ll still need juice, but having the zest saves a step.
In this recipe, as an option, I suggest straining the raw egg yolks upfront, which isn’t much fun but takes just a minute, and finely grating your lemon with a microplane. The lemon is so fine it dissolves; no need to strain it out. All the flavor remains in the curd.
Use a heavy-bottomed pan, get your heat right, and there’s no need for a double burner – but you’ll need to whisk almost constantly.
Classic Lemon Curd
Make Ahead:
- For most recipes, the lemon curd will need to be made ahead; it has to chill before using.
- Keep lemon curd in the fridge for one to two weeks (the acid and sugar preserve it.)
- Freeze lemon curd for up to a year. Pop it in the fridge the night before it’s needed.
- Waterbath can lemon curd and refrigerate it. It won’t be shelf-stable at room temperature, since this recipe uses fresh lemon juice, but it keeps in the fridge for about three months.
How to Use Lemon Curd:
The recipe was adapted slightly from Martha Stewart, so you know it’s good! It’s a workhorse recipe that everyone should have in their collection. It will upgrade anything you serve with it! It makes about a cup, but double or triple the recipe if you wish. Larger amounts will take a little longer to cook up and chill.
- Spread it on Shortcake, either the Classic Shortbread Cookies or these Biscuit Shortcakes, for a classic combination of flavors. It pairs perfectly with gingerbread or gingerbread cookies, and you’ll see it used often in and served with pound cakes.
- Use it as a filling or spread for scones, pancakes, crepes (see my easy Sheet Pan Crepes or these Classic Crepes), or upgrade your Dutch Babies. Of course, it goes with toast, croissants, English muffins.
- Mix in or spread it on top of your favorite cheesecake, these No Bake Cheesecake Parfaits, or serve with the Old School Cheesecake Pie.
- Lemon Curd is beautiful in Pavlova, or as a filling for these mini versions, Meringue Nests. Sub in lemon curd in those recipes and you’ll see the brilliance of combining lemon and meringue.
- I use Lemon Curd in my show-stopper of a dessert, Lemon Mousse Cake, and this special occasion extravaganza, Roasted Pears with Lemon Cream. It bears mentioning that lemon curd can be mixed with whipped cream, yogurt, or mascarpone cheese for a creamy lemony filling.
- Lemon Curd also makes a gorgeous filling for pies and tarts, either on its own or mixed with whipped cream, yogurt, or mascarpone cheese for a creamy lemony filling.
- Swirl Lemon Curd into your morning yogurt or try swirling it in next time you make a homemade ice cream. Just adapt this recipe for Strawberry No Churn Ice Cream. Lemon Curd is fab frozen, like in this Frozen Lemon Meringue Cake.
I’ve only scratched the surface of how to use Lemon Curd!
Frozen Lemon Meringue Cake
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Lemons:
- Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
- Don’t store in the door; keep in original package on a bottom shelf in the fridge.
- Check out over 75 Ways to Use Leftover Egg Whites.
Hi! I hope you guys all enjoy this easy Lemon Curd as much as we have. If you make, drop me a line and let me know how you use the bit of magic that is lemon curd! I’d love to hear. Take care, and I hope to see you next time,
Mollie
Classic Lemon Curd
Lemon Curd
Easy and outstanding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes + chill
- Yield: about 1 cup 1x
- Category: Desserts Hacks
- Cuisine: British
Ingredients
- 3 large egg yolks, strained
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold, cut into pieces
Instructions
Combine yolks, lemon zest, lemon juice, and sugar in a small, heavy saucepan. Whisk to combine. Set over medium heat, and stir nearly constantly with a whisk, making sure to stir corners and bottom of pan. Cook until mixture is thick enough to coat back of spoon, leaving a distinct line that doesn’t fill in when swiped with a finger, 5 to 7 minutes.
Remove the saucepan from heat. Add butter, one piece at a time, stirring until the consistency is smooth. Transfer mixture to a small bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Note: Either strain the egg yolks before combining with other ingredients or push the lemon curd through a strainer after the lemon curd is cooked to remove any of the chalazae, the white stringiness attached to the yolk and any bits of zest.
Makes about 1 cup.
_________________________________
I’m posting Lemon Curd at Fiesta Friday, cohosted by, Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit.
25 thoughts on “Lemon Curd”