Easy Lemon Curd

This easy Lemon Curd or Lemon Butter recipe is a classic British Afternoon Tea spread that only requires a few basic pantry staple ingredients. Tangy, yet sweet and silky smooth, basically a lemon custard. Luxurious texture with buttery smoothness, making the perfect homemade lemon curd every time.

If you have a lemon tree like I do, you are probably looking for tasty lemon recipes. I figure we have over 100 lemons ready to use, and this easy Lemon Curd has become a yearly staple at my house. With this easy step-by-step recipe, you'll be enjoying Lemon Curd in no time.

Why You'll Love This Recipe

• Homemade Tastes Better - true for most things, but nothing beats the taste of fresh lemons. Bursting with flavor compared to commercially processed curds (which often use artificial flavors)
• Quick and Easy - all you need is a saucepan and whisk, done in about 25 minutes, cool it and you're ready to serve
• Budget Friendly Yet Fancy - cheaper than store-bought, no preservatives with a silky and luxurious texture (perfect for gifting in jars)
• Versatile Spread - spread on Scones, Toast or Pancakes, a filling for tarts, Pavlova, a topping for cheesecake or drizzled over vanilla ice cream

Ingredients

• 5 Egg Yolks
• White Sugar
• Cubed Butter - 4 oz (125g)
• Lemon Juice from about 4 Lemons
• Lemon Zest

How to Make Easy Lemon Curd

1. Prepare Lemons - wash and dry Lemons. Using a microplaner or fine grater, zest 1 or 2 Lemons, avoiding the bitter white pith. Juice enough Lemons to make ⅔ cup of Lemon Juice. Strain through a sieve and set juice aside.
2. Whisk - combine Egg Yolks, Lemon Zest and Sugar and whisk together. Place in a saucepan on Medium-Low heat.
3. Melt Butter - add cubed butter and slowly heat until it melts, constantly stirring.
4. Lemon Juice - add Lemon Juice in a slow stream, constantly stirring using a whisk or spoon. Cook, stirring constantly for about 12-15 minutes (still on Medium-Low heat).
5. Check for Doneness - coat the back of a spoon and run your finger through it. The line should stay clear. It should look glossy and thick, like a custard. If you have a thermometer, temperature should be 170-
   175°F (77-80°C).
6. Cool and Refrigerate - remove from heat and allow to cool. Lemon Curd will thicken as it cools. Optional: for ultra smooth texture, strain the lemon curd to remove lemon zest pieces. Pour cooled curd into sterilized jars and keep refrigerated.

Homemade Curd Variations

• Lime, Orange or Grapefruit Curd - substitute the juice and zest 1:1. Try Blood Oranges for a unique flavor and color
• Passionfruit Curd - one of my favorite curds with an easy to follow recipe
• Berry Curds - puree strawberries, raspberries or blueberries and strain. Keep some lemon juice for brightness and balance. Use less sugar as berries are already sweet
• Spiced - add a pinch of Ginger or Cardamom for warmth and flavor

Recipe Tips and FAQs

• Whisk Constantly - to avoid scrambled eggs, use low-medium heat and whisk constantly. If eggs start to curdle, remove from heat immediately and strain to save the Lemon Curd
• Make A Large Batch - easy to separate into portions and freeze - thaw and use
• Sterilize Jars - this extends the life in the fridge, up to 2-3 weeks
• Boost Lemon Oils - before whisking, rub Lemon Zest and Sugar with your fingers for 30 seconds. This releases essential oils into the sugar to boost flavor
• Double Boiler - or a bowl over boiling saucepan, this is a foolproof method, but it will take longer to cook
• Milder Flavor - use juice from Meyer Lemons for a slightly milder curd

Can I Use Bottled Lemon Juice?

Of course, if you're stuck in a pinch. However, it won't taste as nice compared to using fresh Lemons. To boost flavor, add some Lemon Zest if you have it.

Why is my Curd Runny?

This typically happens if it wasn't cooked long enough, or maybe ratios were wrong. Other common pitfalls are heat too high, infrequent whisking or even old lemons.

Storage

• Fridge - usually lasts 1 or 2 weeks in the fridge
• Freezer - place in a freezer safe container and freeze for up to 3 months. Defrost overnight in fridge and whisk to restore

Breakfast Recipes You'll Love

• Passionfruit Curd - you have to try this recipe, amazing
• Apricot Jam
• Easy Lemonade Scones (made with 7-Up)
• Strawberry Fig Jam
• Homemade Cream of Wheat
• Butterzopf - Swiss Bread

I've never been let down by this homemade Lemon Curd. The perfect balance of sweet and tangy, just a spoonful will have you hooked. So versatile: serving for breakfast, a dessert, with brunch or just giving it away as a gift. As they say, when life gives you lemons... Bon Appetit! Приятного аппетита!

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