If you’ve never tried it, this citrus curd is a creamy dessert topping. It’s a cross between a spread and a custard, prepared with freshly squeezed lemon juice, sugar, eggs, and butter. Once prepared, it can be used to fill tarts, cakes, cookies, and even donuts. Enjoy it on toast for breakfast or on a bowl of plain yogurt to add flavor. Although I love it all year round, the best time to make it is during spring. For Easter dinner, it pairs perfectly with my roast leg of goat, spicy masala smashed potatoes, and green beans almondine.
Why you’ll love this easy lemon curd recipe
Quick & Easy - This one-pot cooking process requires only 6 ingredients and 10 minutes of active cooking time. No preservatives - Unlike store-bought lemon curd, this has no preservatives or additives. This is an excellent recipe for batching - It requires little effort to double or triple this recipe, and with its long shelf life, the curd can be stored for months. Makes a great gift—This citrus curd, packaged in a cute jar, makes a great gift for family and friends.
Ingredient notes for an easy lemon curd recipe
Egg Yolks -The egg yolks help to thicken the curd. Sugar - This provides flavor and due to its lack of water content, gives the sauce some structure. Lemon Zest - Zest contains essential oils and as such, helps to intensify the lemon flavor. It should always be added. Lemon Juice - Always use fresh juice. Bottled lemon juice lacks flavor intensity, has additives and preservatives that make it taste different, and has less pectin. Pectin helps the curd thicken and is an essential ingredient. Salt - A pinch of salt balances the flavor, and I always add it to my desserts. Butter - Last but not least, butter helps make the lemon curd creamy, and as it cools, the butter solidifies and helps it set.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try a different fruit curd - While lemon is the most common and popular curd, the juice of any fruit, such as lime, orange, grapefruit, passion fruit, and cranberry, can be used. Add cornstarch - A tablespoon of cornstarch added to this mixture at the end helps make the curd more glossy. Try the recipe this way. Add a whole egg - Adding a whole egg makes the curd less dense. Cook the curd on very low heat to prevent the whites from scrambling.
Step-by-step instructions
Expert Tips
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