COLORFUL
This Homemade Lemon Curd recipe hits all the right spots. It is tangy, sweet, smooth and creamy all at the same time.
You can use it as a filling for your cakes, scones, tarts and so much more- it really is the perfect summer sweet treat to put together in your kitchen. Spread it on your morning toast or add it to your overnight oats bowl, it is equally delicious and sure to to a family favorite.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- A versatile spread: From a lemon meringue pie to buttery lemon bars, this lemon curd makes for the perfect versatile ingredient.
- Comes together in minutes: It literally takes just a few minutes of cooking time for this delicious spread to come together.
- Full of summer flavors: The soft, luscious texture and the tangy, fruity flavor make it perfect for your summer culinary experiments.
LEMON CURD INGREDIENTS
- Eggs
- Lemon Juice
- Lemon Zest
- Granulated Sugar
- Cornstarch
- Butter
- Vanilla Extract
*see recipe card for amounts
HOW TO MAKE LEMON CURD IN A PAN
- In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
- Place the saucepan on the stove and turn the heat to medium low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant read thermometer, you want it to reach 170 degrees. (It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled.) You must whisk it constantly, even while checking the temperature.
- Once the curd has thickened, remove the pan from the heat. Stir in the butter until it is incorporated, then stir in the vanilla.
- If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
- Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours.
STORAGE AND REHEATING NOTES:
The best way to store your leftover lemon curd is to transfer it to an airtight container and refrigerate it. It should last you for up to a week.
If you want to store it for longer, you can choose to freeze it too. Just remember to thaw it completely before you use it.
How to Reheat the Lemon Curd
HELPFUL TIPS & SUBSTITUTIONS:
Can I Use Bottled Lemon Juice?
While you can make do with bottled lemon juice, I would highly recommend using fresh lemon juice for the best fruity and tangy flavor.
Why Does My Lemon Curd Look Grainy?
The lemon curd can get grainy if you cook it over high heat or don’t whisk it fast enough. The egg in the mixture can end up getting scrambled, which is not what you would want.
Make sure you whisk the mixture fast enough and cook the lemon curd on the lowest possible heat setting, or over a double boiler.
How Do I Make the Lemon Curd Smooth and Silky?
If your lemon curd still appears grainy and lumpy, and doesn’t have that smooth texture you’re looking for, allow it to cool down completely and then pass it through a strainer.
Try Some of my other Favorite Desserts Recipes!
This easy lemon curd recipe comes together in minutes, and is a great summer dessert essential you absolutely need to try out!
EQUIPMENT
- 1 Small Saucepan
INGREDIENTS
- 3 large eggs
- 4 egg yolks, save the whites for the meringue
- 2/3 cups freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- ½ cup butter , cut into ½ inch cubes
- ½ teaspoon vanilla extract
INSTRUCTIONS
- In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
- Place the saucepan on the stove and turn the heat to medium low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant read thermometer, you want it to reach 170 degrees. (It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled.) You must whisk it constantly, even while checking the temperature.
- Once the curd has thickened, remove the pan from the heat. Stir in the butter until it is incorporated, then stir in the vanilla.
- If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
- Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours.
NOTES
Notes:
- You may want to make the curd the night before, as it does need time to chill.
- This curd recipe makes almost 3 cups, (about 2 ¾ cups).
- The best way to store your leftover lemon curd is to transfer it to an airtight container and refrigerate it. It should last you for up to a week.
- If you want to store it for longer, you can choose to freeze it too. Just remember to thaw it completely before you use it.
- Lemon curd is best used cold or at room temperature. You don’t necessarily need to reheat it before using it.
- Can I Use Bottled Lemon Juice? I would highly recommend using fresh lemon juice for the best fruity and tangy flavor.
- Why Does My Lemon Curd Look Grainy? The lemon curd can get grainy if you cook it over high heat or don’t whisk it fast enough.
- How Do I Make the Lemon Curd Smooth and Silky? If your lemon curd still appears grainy and lumpy, and doesn’t have that smooth texture you’re looking for, allow it to cool down completely and then pass it through a strainer.
NUTRITION
Serving: 8ServingsCalories: 165kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 160mgSodium: 44mgPotassium: 75mgFiber: 0.1gSugar: 26gVitamin A: 245IUVitamin C: 9mgCalcium: 40mgIron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
