Lemon is the best! And lemon curd is even better! This recipe is better than the store bought stuff in a jar. This homemade lemon curd is sweet, tangy, smooth and packs a punch. Smear it on toast, add to a pie, or even eat it with a spoon. it really doesn't get better than this. I will also be sharing my lemon curd ice cream recipe too. It's delicious.
Frequently asked questions
Can I make this in a saucepan?
I would recommend using a double boiler system to make this Lemon curd. Making this directly in a saucepan may cause the lemon curd to burn if cooked too quickly. If you don't have a double boiler, then you can make one by using a saucepan with water with a heatproof bowl on top.
I don't have fresh lemon juice, can I use bottled lemon juice?
Using bottled lemon juice would lead to a metallic tasting lemon curd. So definitely try for fresh lemon juice. I cannot stress that enough.
What can I use my lemon curd with?
Smear on your toast
In Ice cream
On Scones
In Trifle
On Biscuits
Inside Cakes
On Yogurt
To Top a Pavlova
The possibilities are endless. So let's get to making some delicious Lemon curd.
Preparation Time 5 minutes
Cook Time 10 minutes
Yields 1 cup
Ingredients
4 egg yolks
2/3 cup / 135 grams sugar
1 tablespoon lemon zest
1/3 cup/ 80 ml fresh lemon juice
1/8 teaspoon salt
6 tablespoons unsalted butter
Instructions
Prepare a double boiler system. Place an inch of boiled water in a sauce pan. Bring it to a simmer. Place a heat proof bowl on top that is slightly bigger than the saucepan.
Place the egg yolks, sugar, zest, juice and salt in the heat proof bowl. whisk until well combined.
Continue whisking on a low heat until the mixture becomes thick like a hollandaise sauce.
Remove it from the heat. Cut the butter into 6 pieces. Add it to the curd and mix well. The heat of the curd will melt the butter. Pour into a jar and place cling film on the surface of the curd to prevent a skin from forming. Cool and then remove the cling film.
Store the curd in the refrigerator for up to 10 days.
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