Classic Lemon Curd Recipe

I have a recipe for Easy Lemon Curd that blends fresh lemon juice and zest with the richness of butter, eggs, and sugar for a vibrantly tangy and creamy twist. Its balanced flavors are perfectly suited for a dollop on toast or an inventive filling in your favorite dessert.

I recently tried my hand at making a Classic Lemon Curd and I gotta say, it turned out surprisingly well even though I was a bit nervous about all the tanginess. I mixed together 1 cup granulated sugar with 4 large eggs, then added 1/2 cup fresh lemon juice squeezed from about 3 or 4 lemons and stirred in 2 tablespoons of fresh lemon zest from a couple of lemons.

I then slowly incorporated 1/2 cup unsalted butter, cut into small pieces, plus just a pinch of salt to bring everything together. This lemon custard style recipe is not only quick but also makes a small batch lemon curd that’s perfect for using as a filling or just enjoying by the spoonful.

It’s one of those healthy lemon curd recipes that packs a punch without being too sweet. I hope you enjoy making this easy lemon curd as much as I did experimenting with it.

Why I Like this Recipe

I love this lemon curd recipe because it’s just so damn easy and everything about it feels homemade and comforting. It’s that perfect balance of tart lemon zing and creamy smoothness that makes me smile every time I make it. I gotta admit, sometimes I mess up a step here and there, but that just adds to the charm of cooking at home, ya know?

Here are 4 reasons why I really like this recipe:

1. I love how the tangy, fresh lemon flavor really pops and makes my taste buds wake up; it’s like a mini burst of sunshine.
2. I enjoy the process of stirring it constantly over low heat because it makes me feel like im truly in control of every little step, even if I’m not a professional cook.
3. I appreciate that the curd comes out super smooth and creamy, perfect for slathering on toast or just eating by the spoonful when I’m craving something sweet and tart.
4. I dig that this recipe is super versatile, meaning i can use it as a filling in desserts or just enjoy it on its own, making it a go-to treat no matter how I feel.

Overall, this lemon curd is exactly the right mix of sweet, sour, and creamy, and even though i sometimes make small mistakes, it always turns out delicious and fun to make.

Ingredients

• Granulated sugar provides sweetness and carbohydrates to balance tart lemon flavor.
• Eggs offer protein, thicken the mixture, and bring richness with natural emulsifiers.
• Fresh lemon juice delivers sour acidity and vitamin C that brighten the curd.
• Lemon zest contributes intense citrus aroma and essential oils that enhance flavor remarkably.
• Unsalted butter provides healthy fats, creaminess, and smooth texture for a luxurious curd.
• A pinch of salt heightens other flavors, balancing sweet and tart notes perfectly.

Ingredient Quantities

• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup fresh lemon juice (from about 3 or 4 lemons)
• 2 tablespoons fresh lemon zest (from about 2 lemons)
• 1/2 cup unsalted butter, cut into small pieces
• A pinch of salt

How to Make this

1. In a medium saucepan, whisk together the sugar and eggs until well combined

2. Stir in the lemon juice, lemon zest and a pinch of salt

3. Place the saucepan over low heat and add the small butter pieces to the mixture

4. Keep stirring constantly with a spatula, making sure you scrape the bottom of the pan

5. Cook the mixture until it thickens up enough to coat the back of a spoon; this usually takes about 10 to 15 minutes

6. Be careful not to let it boil as that might affect the creamy texture

7. Once thickened, remove the saucepan from the heat

8. If you want a smoother curd, pass the mixture through a fine sieve into a bowl

9. Let it cool to room temperature then transfer to a clean jar

10. Enjoy your Classic Lemon Curd on toast, as a filling, or straight by the spoonful!

Equipment Needed

1. Medium saucepan
2. Whisk
3. Spatula
4. Fine sieve
5. Mixing bowl
6. Clean jar

FAQ

Classic Lemon Curd Recipe Substitutions and Variations

• Granulated sugar: You can try swapping it with coconut sugar or maple syrup, but be aware it might slightly change the texture.
• Eggs: If you’re avoiding eggs, pasteurized egg substitute can work, though it might not thicken the curd as nicely.
• Fresh lemon juice: In a pinch, bottled lemon juice is okay, but it won’t have quite the same bright flavor.
• Unsalted butter: Margarin or coconut oil can be used instead; just use the same amount.

Pro Tips

1. Make sure to keep stirring the mixture constantly while cooking so that you avoid any burning on the bottom. It’s easy to overlook though, so keep your spatula moving.
2. Use low heat and don’t rush it. This helps the butter and eggs blend nicely without turning your curd into scrambled eggs.
3. If you want a super smooth lemon curd, strain it through a fine sieve after cooking. Trust me, it’s worth the extra step even if it might seem annoying.
4. Always taste it once it cools down a bit. You might wanna adjust a pinch more salt or even a tad more lemon juice if you’re in the mood for a tangier kick.