This Lemon Curd is about to become your new bestie! Sweet, zingy, and so lip-smackingly good, you'll want to put this on everything (no shame, I would too).
Forget dull mornings and lackluster desserts, this lemon curd will be your new favorite go-to recipe! If I could taste sunshine in a jar, I'd imagine it would be silky, tangy, and just the right amount of sweet like this curd. Slather it on toast, swirl it into yogurt, dollop it onto scones, or (let’s be real) eat it straight from the spoon (I won't judge you because I've done that too).
Jump to:
🩵Ease Level & Flavor Profile
Ease Level: Beginner-friendly and super easy lemon curd recipe!
Flavor Profile: Silky, tangy, and just the right amount of sweet. If you'd like it to be tangier, add less sugar OR you can add a touch of granulated citric acid. This lemon curd is easy to adjust to your preference.
Time Commitment: You can do this for 20 minutes including cooling time. Make ahead so you don't overwhelm yourself by doing everything in one day!
Dishes: minimal dishes, you just need to mix ingredients directly in the pot you’re cooking the lemon curd in.
⭐Main Ingredients
Ingredient picture for lemon curd recipe to be added in the future :)
- Granulated white sugar: Sweetens the curd and balances the tartness of the lemon, while also helping to create a smooth, silky texture.
- Egg yolks: Provide richness and act as the thickening agent, giving the curd its luscious, custard-like consistency.
- Freshly squeezed lemon juice: Delivers that bright, tangy punch. This is the star flavor that makes lemon curd so irresistible.
- Granulated citric acid (optional): Intensifies the lemony zing without adding extra liquid, perfect for those who love an extra-tart kick without watering down the lemon curd.
- Unsalted butter: Adds velvety richness and a glossy finish, rounding out the sharp citrus flavors for a perfectly balanced curd.
See recipe card below for ingredient measurements! This is for those that want a more in-dept idea of what each ingredients are and what they do. ٩(^ᗜ^ )و ´-
🥣How To Make Lemon Curd
Step 1: In a saucepan, whisk together granulated white sugar and large egg yolks.
Step 2: Mix in freshly squeezed lemon juice.
Step 3: Stir lemon curd mixture in saucepan over medium-low heat constantly to avoid burning. Cook until it begins to bubble and thickens enough to coat the back of a spoon. Remove from the heat immediately.
Step 4: While the curd is still warm, stir in unsalted butter and for extra tartness, mix in ½ teaspoon granulated citric acid (if using).
📋Substitutions/Variations
Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ):
- No lemon juice? No problem! Use another citrus fruit juice instead like yuzu, orange, or lime. You may have to adjust the sugar levels to suit the tang of your citrus.
- Brown Your Butter: For extra flavor, you can try browning your butter first before adding into the lemon curd.
Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
✨Pro Tips
Here are some tips I learned from mistakes I made so you can make this recipe perfectly!
Extra lemon-y flavor: Infuse zest in sugar beforehand for intense lemony-ness.
Avoid Scrambled Eggs: Low-and-slow heat: Cook on medium-low, stirring nonstop until it coats the back of a spoon (170–175°F / 76–80°C).
Strain for Silkiness: Press through a fine-mesh sieve to remove any cooked egg bits (even if it looks smooth!).
Prevent Skin: Press plastic wrap directly onto the surface before refrigerating.
Troubleshooting: Too thick? Whisk in ½ teaspoon warm water or lemon juice. Too thin? Reheat gently with 1 teaspoon cornstarch slurry.
🔪Tools To Make Lemon Curd
- Fine mesh sieve/strainer, optional
- Lemon squeezer
- Measuring spoons/cups
- Kitchen scale
- Sauce pan
- Rubber spatula
- Whisk
- Container to hold lemon curd
🍋How To Store Lemon Curd
Store in the fridge for up to 2 weeks.
- Cool Completely: Let the lemon curd reach room temp (about 1 hour) before refrigerating to prevent condensation and messing with the fridge temperature.
- Airtight Container: Transfer to a container. Use a glass jar or plastic container with a tight seal.
- Press Plastic Wrap Directly on the Surface: This prevents a skin from forming.
When Using From Fridge:
- Stir Before Using: Separation is natural so just give it a little stir before using. If it thickens more than you’d like, mix in ½ teaspoon warm water or lemon juice at a time until desired consistency.
- Check for Spoilage - Discard if moldy, bubbly, or smells off.
Enjoy your lemon curd on scones, yogurt, or straight from the spoon. 🍋✨
⏲️Overwhelmed? Make Ahead!
Do you feel overwhelmed or have a busy schedule but still want to make this lemon curd recipe?! Here is a general idea of the work flow I would do as a professionally trained baker (with a degree in Baking & Pastry Arts) and years of experience in NYC bakeries to help you have more fun!⬇٩(^ᗜ^ )و ´-
(Spoiler (ᴗ͈ˬᴗ͈)ꕤ.ﾟ: most bakes in professional kitchens/bakeries are broken down into steps for efficiency. We usually aren't measuring, mixing, baking EVERYTHING on the same day. Some components are prepped beforehand so don't feel bad if you feel like you aren't accomplishing what you'd like to in your baking journey, you just haven't figured out the right system yet! Let me help you with that~⋆˙♡)
You can combine any of the work days to suit your timeline. The idea is you really don't have to make everything in ONE DAY! My recipe card below is written in a way to make this in one day for recipe structuring purposes (as well as reading or printing) but if I were to break up the steps for this recipe, this is what I would do:
˗ˏˋ ★ Day By Day Baking Steps For Lemon Curd Recipe ★ ˎˊ˗
Day 1: Measure out sugar, egg yolks, and granulated citric acid (if using) in a container with lid. In another acid safe container, measure out fresh lemon juice. In a third container, measure out butter. Make sure to label each container so you don't lose track of ingredients.
Day 2 or 3: Make lemon curd according to cooking instructions. Use right away or let cool/chill to use another day.
˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗
More Recipes You’ll Love
If you love lemon curd, try pairing it with these recipes!
Lemon Curd
Ingredients
- 50 grams granulated white sugar
- 3 large egg yolks
- 100 grams freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- ½ teaspoon granulated citric acid optional and more to taste (for more tartness)
Instructions
- In a saucepan, whisk together 50 grams granulated white sugar and 3 large egg yolks until well combined.
- Add 100 grams freshly squeezed lemon juice, then stir to mix.
- Place the saucepan over medium-low heat, stirring constantly to avoid burning. Cook the curd until it begins to bubble and thickens enough to coat the back of a spoon. Remove from the heat immediately to let it cool on a heat safe surface.
- While the curd is still warm, stir in 2 tablespoons unsalted butter and for extra tartness, mix in ½ teaspoon granulated citric acid (if using).
Notes
- Cool Completely: Let the lemon curd reach room temp (about 1 hour) before refrigerating to prevent condensation and messing with the fridge temperature.
- Airtight Container: Transfer to a container. Use a glass jar or plastic container with a tight seal.
- Press Plastic Wrap Directly on the Surface: This prevents a skin from forming.
Day 1: Measure out ingredients. Day 2: Make Lemon Curd. Day 3: Use lemon curd to fill cakes, cookies, or as toppings for yogurt, scones, and anything you’d love honestly! ˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗
Comments
No Comments