Easy lemon curd
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Easy and delicious
Shop-bought lemon curd pales in comparison to the homemade version. My easy homemade lemon curd is wonderfully tangy, sweet and extra creamy. Versatile and delicious, homemade lemon curd elevates scones, crepes, and is perfect for lemon tiramisu. Oh, and good news! For this recipe you only need 4 simple ingredients.
Why homemade lemon curd is better
Freshness
Homemade lemon curd boasts unparalleled freshness with the use of recently harvested lemons, delivering a vibrant and authentic citrus flavor that may be compromised in store-bought alternatives.
Quality Ingredients
Crafting the lemon curd yourself allows you, the cook, to select high-quality, fresh ingredients, enhancing the overall taste. For instance, when I’m in the UK, I prefer using Burford Brown eggs for their wonderfully orange yolk and rich flavor.
Creative control
Homemade lemon curd enables you to tailor the sweetness and tartness to suit your preferences and even add extra flavor additions such as vanilla extract.
No Preservatives
By making it at home, you avoid preservatives often found in commercial versions, opting for a purer, more natural alternative.
Easy lemon curd
Easy and delicious homemade lemon curd
Servings: 6
Ingredients
- 170 g/6oz/ ¾ cup caster sugar
- 113 g/4oz/ ½ cup butter
- 4 med-large eggs beaten
- 2 large lemons zest and juice
Instructions
- Place the sugar and lemon zest in a medium size heatproof bowl.
- In a smaller bowl vigorously whisk the lemon juice together with the eggs. (It is important that the lemon juice and eggs are thoroughly combined to avoid ending up with flecks of cooked egg white in the curd.) Once combined, pour the mixture over the sugar and zest and mix.
- Cut the butter into small cubes and add to the mix.
- Place the bowl over a pan of barely simmering water (make sure the bowl does not touch the water) and whisk until thickened – approx. 15 mins. Do not be concerned if this takes a little longer
Notes
Keep your lemon curd fresh by storing it in a jar or airtight container in the refrigerator for 1-2 weeks. If you want to extend its shelf life, freeze the lemon curd for a month or more, and ensure to thaw it in the fridge before use.
Optional additions:
I like to add a pinch of flaky salt and a tsp of vanilla.
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