Lemon curd is delicious and versatile spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
Notes
In the video and photos for this recipe, I’m using lemons that I bought on a trip to Sicily, but you can use most kinds of lemons. Since the zest is used in the lemon curd, I always choose organic lemons to avoid pesticides and chemicals from the peel.
Lemon curd can be stored in the refrigerator for 7-10 days, and while it is tempting to save it for special occasions, I wouldn’t hesitate to use it to bring a touch of sunshine to everyday meals. It’s really easy and quick to make, so when the jar is empty, you just make another batch.
When making lemon curd, the biggest risk is overheating the curd, which can cause the eggs to scramble. To avoid this, cook on low heat and stir constantly.
If the lemon curd doesn’t thicken, it’s likely undercooked. It should reach around 170°F (77°C) or until it coats the back of a spoon. Be patient, as the curd will thicken more as it cools. On the other hand, overcooking can make the curd too stiff or cause it to separate. Remove it from the heat as soon as it reaches the right thickness and avoid cooking for too long.
Recipe: Lemon Curd
1
small jarLemon curd is delicious and versatile, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
Keep the screen of your device on
Ingredients
1 tablespoon finely grated zest (~ 1 lemon)
4 egg yolks
½ cup lemon juice (juice from 1-2 lemons)
½ cup sugar
¾ stick butter
Directions
- Whisk the egg yolks in a saucepan. Add lemon juice, lemon zest and sugar. Whisk together until the mixture is well combined.
- Place the saucepan over medium heat, and cook the mixture, stirring constantly, until the sugar has fully dissolved.
- Continue to cook the mixture over low heat while stirring until it thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. Whisk constantly to prevent the yolks from curdling.
- Once the mixture has thickened, remove the saucepan from the heat. Add the butter, a few pieces at a time, stirring after each addition until the butter is completely melted and incorporated into the mixture.
- Transfer the lemon curd to a jar or a bowl.
