Homemade Lemon Curd
Today, we’re diving into the art of making the perfect homemade lemon curd – a versatile treat that adds a zesty touch to both sweet and savoury creations.
25 min
Easy
Recipe Ingredients
- 6 egg yolks (to use up the egg whites, try my White Cake)
- 200 grams caster sugar
- zest of 1 lemon
- 100 millilitres lemon juice (about 3 lemons)
- 110 grams unsalted butter
Methods
1. Prepare the Ingredients
First, separate the yolks from the whites and place the yolks in a medium, heatproof bowl.
Zest one lemon, and then juice about three lemons to get 100 millilitres of juice.
2. Mix the Ingredients
Using a hand mixer or a whisk, beat the egg yolks and 200 grams of caster sugar until the mixture is light and slightly thickened. This should take about 2-3 minutes.
Add the zest of 1 lemon and 100 millilitres of fresh lemon juice to the egg mixture. Whisk again to combine.
3. Set Up the Double Boiler
Fill a medium saucepan with about 5 cm (2.5”) of water and bring to a boil over medium heat. When placing the mixing bowl on top of the saucepan, make sure that the water does not touch the bottom of the bowl.
4. Cook the Lemon Curd
Whisk the mixture constantly while cooking. It is important to stir constantly to prevent the eggs from curdling. The mixture will gradually thicken. Cook for about 10-15 minutes, or until the lemon curd has a creamy consistency and coats the back of a spoon. When you run your finger through the curds on the spoon, a clear trail should remain.
5. Incorporate the Butter
Once the mixture has thickened, remove the mixing bowl from the heat. Cut 110 grams of unsalted butter into small cubes and add them to the bowl.
Incorporate the butter while the mixture is still warm. Whisk thoroughly for a smooth consistency.
6. Strain the Lemon Curd
Pour the lemon curd through a fine-mesh sieve into a clean bowl. This removes any zest or cooked egg bits, creating a perfectly smooth curd.
7. Cool and Store
Allow the lemon curd to cool to room temperature before transferring it to sterilized jars. Seal the jars and refrigerate. The curd will thicken further as it cools and can be stored in the fridge for about 1 to 2 weeks.
Tips for Perfect Homemade Lemon Curd
Here are a few tips to ensure your homemade lemon curd turns out perfectly:
Fresh Lemons: For the best flavour, use fresh lemons for both zest and juice. Avoid bottled lemon juice, as it does not have the same vibrant taste.
Low Heat: When cooking lemon curd in a double boiler, keep the heat low to prevent the eggs from curdling. Continuous whisking is the key to a smooth, creamy texture.
Butter Temperature: Make sure the butter is at room temperature before adding it to the warm curd. This ensures smooth incorporation and gives the curd a shiny surface.
Serving Suggestions
Fill cakes, tarts, or scones with this delicious Homemade Lemon Curd or simply spread it on toast or pancakes.
Variations
Citrus Mix: Replace some or all of the lemon juice with other citrus fruits, such as lime, orange, or grapefruit, for a different flavour profile.
Coconut Lemon Curd: Substitute some of the unsalted butter with coconut oil and add a tablespoon of coconut milk for a tropical flavour.
Honey Lemon Curd: Replace some or all of the sugar with honey for a different sweetness and flavour.
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Conclusion
Bring a touch of sunshine into your kitchen with this easy recipe for Homemade Lemon Curd. Its rich, tangy flavour and creamy texture make it a versatile addition to many dishes. From pastries to pancakes, this lemon curd adds a refreshing touch that’s hard to beat. Make a batch today and enjoy the difference that fresh, Homemade Lemon Curd can make in your culinary adventures.
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