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Creamy Lemon Curd Recipe

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★★★★★

4.7 from 55 reviews

This classic lemon curd recipe yields a silky, tangy spread made from fresh lemon juice, eggs, sugar, and butter. Perfect for spreading on toast, dolloping on desserts, or using as a filling, this lemon curd is gently cooked until thick and creamy.

Ingredients

Scale

Ingredients

  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Prepare ingredients: Squeeze the lemons to extract fresh juice and measure out the sugar, eggs, and butter for easy access during cooking.
  2. Combine lemon juice, eggs, and sugar: In a heatproof bowl, whisk together the lemon juice, eggs, and sugar until well blended and slightly frothy.
  3. Cook lemon curd gently: Place the bowl over a pot of simmering water (double boiler method) making sure the bowl does not touch the water. Stir constantly with a wooden spoon or heat-resistant spatula until the mixture thickens and reaches about 170°F (77°C). This usually takes about 10 minutes. The curd should coat the back of the spoon.
  4. Incorporate butter: Remove the bowl from heat. Stir in the butter pieces one at a time until fully melted and the curd is smooth and glossy.
  5. Cool and store: Pour the lemon curd into a clean container. Cover and let cool to room temperature, then refrigerate. The curd will thicken further once chilled.

Notes

  • Use fresh lemons for the best flavor.
  • Cooking over low heat or using a double boiler prevents curdling.
  • Store lemon curd in an airtight container in the refrigerator for up to 2 weeks.
  • Lemon curd can be frozen for up to 3 months; thaw overnight in the refrigerator before use.
  • Use a thermometer to avoid overheating and curdling the eggs.

Keywords: lemon curd, lemon spread, citrus curd, homemade lemon curd, lemon dessert topping, lemon filling

Find it online: https://tastygenius.com/creamy-lemon-curd-recipe/