Lemon curd is one of those things that is just so lovely and satisfying to make (and to eat!). One of life’s simple pleasures, and so handy to have around (it freezes very well). It’s delicious on buttered toast, in a cake, on a scone, folded into whipped cream or buttercream… I could go on and on 😂

…Spread onto a piece of shortbread (thanks for that epic idea Beth!)….as a cheesecake topping…ok I’ll really stop.

I have some strong feelings about how it should be: for one, I like it on the more bright and tart side, so I use higher than usual proportions of juice and zest). For two, it cannot taste eggy. I hate that (and I’ve learned a few tricks to avoid it).

If you’ve never made it, I really encourage you to give it a go!

how to make lemon curd

Zest and juice your lemons and strain juice if necessary.

Some recipes call for straining at the end of cooking to remove any bits of egg albumen, but that removes the zest as well which I like to leave in. I strain the yolks before cooking.
Combine strained yolks with butter and sugar in a double boiler. You can use a heavy-bottomed saucepan, but a double boiler is less likely to overcook your curd (something that contributes to the chance of an “eggy” flavor, I find).

Add zest and juice, combining well.

Cook over simmering water, stirring often, until the custard lightly coats the back of the spatula.

The curd will thicken up as it cools, as shown above. Now you’re ready to spread it on anything that will hold still long enough! 😂

lemon curd

Recipe by RobynCourse: DessertCuisine: BritishDifficulty: Easy

Prep time

30

minutes

Cooking time

10

minutes

A wonderful tangy, sweet and creamy spread or filling for a myriad of purposes.

Ingredients

• 4 extra large egg yolks

• 1/2 cup plus 2 tablespoons granulated sugar

• 4 ounces freshly squeezed lemon juice (about 4 large lemons)

• 4 tablespoons (1/2 stick) unsalted butter, softened

• Pinch salt

• 4 teaspoons lemon zest (you can chop the strands into finer bits if you prefer)

Directions

• Juice your lemons and set the double boiler on to heat up.
• In the top of the double boiler, combine yolks, sugar, salt, butter and zest. Add juice and stir well.
• Cook over simmering water, stirring often, until it lightly coats the spatula.
• Pour into a storage container and refrigerate until set. Stir before using.

Notes

• Storage: I actually keep mine in the freezer once it is chilled. It thaws out very quickly, and I find it deteriorates pretty quickly at fridge temp.