Lemon Curd Recipe – Cookies and Cups

My Lemon Curd is a scrumptious do-it-yourself recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Excellent to make use of in baked items, in addition to a selection on biscuits or pancakes! 

Chilled Homemade Lemon Curd in a glass jar

My Do-it-yourself Lemon Curd Recipe Is Simple And Scrumptious!

If there’s one factor that may brighten up any dessert or breakfast unfold, it’s the tangy citrus sweetness of do-it-yourself lemon curd. With its silky texture and vibrant taste, lemon curd is a flexible deal with that can be utilized as a filling for muffins, a topping for pancakes, a selection for scones, or just loved by itself by the spoonful…which I’m undoubtedly responsible of!

I really like a lemon recipe, which is hard in my home, as a result of I’m the one one. I’ve tons of lemon recipes right here on my web site that I am keen on, however need to share with family and friends simply to get them out of my home…in any other case I’ll eat all of them! No matter that I received’t ever cease making them as a result of I do know you like them too! SO as we speak we’re making Do-it-yourself Lemon Curd, and I’ve realized some suggestions and methods that I’m excited to share with you.

What Is Lemon Curd?

It’s a creamy, citrus-based candy unfold or filling. Consider it rather a lot like a jam or jelly, however completely clean, virtually just like the filling of a lemon meringue pie. The method of creating lemon curd entails cooking the lemon juice, zest, sugar, and eggs collectively till thickened to create a luscious and velvety consistency. The addition of butter make sit wealthy and silky, make it a real candy deal with. How you employ is it completely as much as you, however I particularly love spreading it in muffins together with buttercream. The 2 paired collectively is outrageous. 

Solely 5 Components Wanted!

The ingredient record is easy: lemons, granulated sugar, unsalted butter, eggs, and salt. Past contemporary lemons you probably have all the opposite substances in your kitchen proper now! And don’t skip utilizing contemporary lemon juice…the bottled juice is okay in a pinch for recipes, however contemporary is greatest for this recipe. 

TIP: Make sure that all of your substances are at room temperature! Every part will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

Particular Instruments:

There may be nothing out of the bizarre wanted for to make this recipe, however having the correct tools is at all times a key to success. Nothing on this record is critical to make this recipe, they’re all simply useful instruments!

  • Zester. A zester is a quite common kitchen instrument, and in the event you don’t have one, I extremely advocate it. They’re cheap and ideal for grating zest from citrus fruits in addition to Parmesan cheese! In case you don’t have one, use any high quality grater you could have. 
  • Lemon Squeezer. That is TOTALLY non-compulsory, however I’ll say that after i purchased one I can’t think about not having it. I exploit my squeezer WAY greater than I assumed I might. It makes squeezing lemons/limes/small oranges SO straightforward and will get out far more juice from the fruit than I ever obtained out by hand. Plus is catches all of the seeds!
  • Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I like to recommend (if potential) not utilizing a steel saucepan for lemon curd. You’ll be able to and will probably be high quality…I do every now and then (as you see in my footage). However utilizing a steel pan can generally give your lemon curd a metallic taste because the citrus reacts to the steel. I’ll hit on this a bit later, nevertheless it’s only a tip to notice. 
  • Silicone whisk. Like I stated above, steel can react with the citrus, so use a silicone whisk in case you have one. 
  • Strainer. In order for you impossibly clean lemon curd, go forward and pressure it!

Make Lemon Curd:

Prep: In a small saucepan/Dutch oven over medium warmth, whisk your eggs, sugar, salt, and lemon juice collectively till mixed.

pouring lemon juice into a saucepan with granulated sugar

Prepare dinner: Add within the butter and lemon juice and cook dinner the combination at medium-low warmth till it’s thickened. You will have to whisk it constantly, so don’t go away it alone! This step will take 10-ish minutes. However you’ll know when it begins to thicken, and a straightforward check is to see if the curd coats the again of a spoon, rather a lot like syrup would.  If not cook dinner a bit longer.

Chill: Switch the curd to a small glass bowl. If you’re selecting to pressure it, that is while you would try this. Permit the curd to chill at room temperature for quarter-hour or so, after which press a bit of plastic wrap gently into the highest and pop it into the fridge till fully chilled. The custard texture will proceed to thicken because it chills.

warm homemade lemon curd in a bowl with a spoon

Why Does My Lemon Curd Style Metallic?

Using uncoated aluminum cookware/utensils might be the wrongdoer. Lemon juice is very acidic and might react with uncoated aluminum cookware, resulting in a metallic style within the lemon curd. To keep away from this, use cookware that’s coated or product of non-reactive supplies, for instance a silicone whisk and a ceramic coated Dutch oven are straightforward options. 

TIP: In case you don’t have a ceramic coated pot you need to use a double boiler. Place a heat-safe glass bowl on prime of a bowl of simmering water and whisk till thickened.

What to Do If Your Curd Received’t Thicken 

In case you’re lemon curd isn’t thickening, there are just a few causes which are potential:

  • Not sufficient cooking time. Proceed cooking and whisking the lemon curd…it should ultimately thicken!
  • The ratio of eggs, sugar, butter, and lemon juice within the recipe is essential for the correct thickening of lemon curd. We now have all mis-measured previously, even while you suppose you might be being probably the most cautious…simply double test you didn’t use additional giant eggs, or an excessive amount of juice!
  • The warmth is just too excessive or too low: Cooking lemon curd at too excessive or too low warmth can have an effect on its thickening. If the warmth is just too excessive, the eggs can scramble too shortly, leading to a curd that received’t thicken correctly. If the warmth is just too low, the curd might take longer to thicken or not thicken in any respect. Make sure that to cook dinner the lemon curd over low to medium warmth as per the recipe directions.

Why Pressure Your Lemon Curd?

That is an non-compulsory step that helps guarantee a clean and velvety texture, freed from any lumps or bits of cooked egg. Right here’s how:

  1. Place a high quality mesh sieve or strainer over a glass bowl. 
  2. As soon as your lemon curd is cooked and thickened, take away it from the warmth and punctiliously pour it by way of the strainer. Any lumps or bits of zest will catch within the strainer. 
  3. Discard any bits the strainer caught!
Lemon Curd in a glass jar with a spoon

Methods to Use Lemon Curd:

  1. As a Unfold: It’s generally used as a selection on toast, English muffins, scones, biscuits, or pancakes. For breakfast attempt mixing it into yogurt, on French Toast, or as a filling in crepes!
  2. In Desserts: It may be used as a filling in pies, tarts, or muffins. It will also be used as a layer in parfaits, trifles, or muffins.
  3. As a Dip or Sauce: Lemon curd can be utilized as a dip for fruits, cookies, and even savory gadgets like rooster tenders. It will also be used as a sauce drizzled over desserts, equivalent to cheesecake, ice cream, or pavlova. 
  4. In Baking: It may be used as an ingredient in baking recipes so as to add a zesty taste. It may be utilized in muffins, cupcakes, cookies, or bars so as to add a tangy kick. It will also be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
  5. In Cocktails or Drinks: It may be stirred into cocktails or combined with glowing water, lemonade, or tea to create a refreshing and citrusy beverage.
  6. As a Present: It may be jarred and gifted to associates, household, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

Recipes To Use Lemon Curd In:

Storing or Freezing Your Lemon Curd 

  • Within the Fridge: It’ll maintain within the fridge hermetic for as much as 10 days. You’ll be able to take away the plastic wrap that you just pressed into the curd when it’s chilled and switch to jars with lids if desired. As soon as it’s chilled a pores and skin won’t kind.
  • To Freeze: Switch the lemon curd right into a freezer protected/hermetic container for as much as 30 days for greatest freshness. If you’re prepared to make use of the frozen lemon curd, switch it to the fridge and let it thaw in a single day. Keep away from thawing lemon curd at room temperature or utilizing the microwave, as this could trigger the curd to change into too runny. As soon as thawed, give the lemon curd a mild stir to revive its clean texture. If wanted, it’s also possible to whisk it frivolously to convey again its creamy consistency.


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Do-it-yourself Lemon Curd may be very straightforward to make and so scrumptious utilized in baking recipes, or unfold on a bit of toast!

  • 3 giant eggs
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 2/3 cup lemon juice (3 to 4 medium lemons)
  • 1/2 cup butter, reduce into slices at room temperature
  • 1 tablespoon lemon zest

  1. In a small saucepan (*see tip) over medium warmth, whisk collectively the eggs, sugar, salt, and lemon juice till clean. 
  2. Add within the butter and lemon zest and proceed cooking till the combination is thickened sufficient to coat the again of a spoon, whisking consistently, about 10 minutes. *See observe
  3. Switch the lemon curd to a small glass bowl and permit it to chill at room temperature for quarter-hour. Use a strainer or sieve when pouring into the bowl in the event you discover the curd has any lumps. 
  4. Press plastic wrap to the floor of the curd to forestall a pores and skin from forming, after which and refrigerate till fully chilled. (see Tip#2)


*Tip #1 – I like to make use of a small ceramic coated Dutch oven (like a Le Creuset) to cook dinner my lemon curd to keep away from a metallic style that may occur when utilizing a steel saucepan. The lemon juice can react to the steel when it’s sizzling giving the lemon curd that steel style. Moreover a steel whisk could cause this to occur as nicely, so swap that out for a silicone whisk. 

*Tip #2 – As soon as the lemon curd is totally chilled you possibly can take away the plastic wrap pressed into the highest and switch the curd to jars with lids in the event you want.

Retailer hermetic in your fridge for as much as 10 days in a glass container.

Freeze hermetic for as much as 30 days.

Key phrases: cookies and cups, lemon curd, lemons, lemon zest

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