Easy Lemon Curd

Sunny lemon curd is a versatile dessert component. It’s thick and sweet, enriched with eggs and butter, but balanced by lovely, tart lemon juice. And this easy lemon curd recipe is simple to make, stirred and heated until spoonable in a single saucepan.

Keep it on hand to make a lemon tart, fill lemon meringue shells or spread on scones for afternoon tea. And as a bonus, it can be stored in a jar in the fridge for two weeks.

Ingredients for Easy Lemon Curd

• Lemon juice: Tart, bright lemon juice adds the acidic backbone to this sweet spread.
• Lemon peel: Finely grated lemon zest adds another layer of aromatic lemon flavor.
• Eggs: Eggs add body and thickness, along with a luxurious, silky texture.
• Sugar: Sweet granulated sugar balances the lemon flavors.
• Butter: Butter adds delicious richness to this decadent lemon curd.

Directions

Step 1: Make the lemon curd

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In a large saucepan, combine all the ingredients, then slowly bring the mixture to a boil over medium heat, stirring constantly. Boil and stir until thick, about two minutes.

Step 2: Pour the lemon curd into jars

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Pour the lemon curd into jars and let it cool before storing it in the fridge.

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Easy Lemon Curd Variations

• Swap out the lemons: Other citrus fruits can be swapped 1-for-1 for the lemons in this curd. Try lime or orange, or a combination of the two.
• Add more fruit: Stir in some additional fruit puree at the end of cooking for another layer of flavor. Try mango, passionfruit or strawberry.
• Layer the flavor: Extracts or spices can also add complexity to a basic citrus curd. Think vanilla, ginger, cardamom or saffron.

How to Store Easy Lemon Curd

Lemon curd is best stored in glass jars in the refrigerator, where it will keep for up to two weeks.

Can you freeze lemon curd?

Lemon curd freezes well. In an airtight container, protected from off flavors, lemon curd can be frozen for up to six months.

Easy Lemon Curd Tips

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What can I use lemon curd for?

While warm lemon curd is delicious eaten with a spoon, make sure you save some to top ice cream, poundcake, waffles, blueberry pancakes and muffins. Lemon curd can be used as filling between birthday cake layers or to sandwich cookies together.

Why is my lemon curd lumpy?

Lemon curd must be heated gently and stirred continuously to ensure that everything is mixed well and the eggs don’t scramble. If there are only a few clumps, use a sieve to get rid of them.

Why does my lemon curd have a greenish tint?

Since lemon juice is acidic, use only nonreactive utensils and bowls like stainless steel, ceramic or glass. Cast iron, copper or aluminum can react with the acidic juice and cause an off-color and a metallic taste.

How can I tell when lemon curd is finished cooking?

As the lemon curd just starts to boil, you will see it begin to thicken. Continue to stir and boil for about two minutes, until it coats the back of a spoon. When chilled, it should have a pudding-like consistency.