I’ve perfected a Thick Lemon Curd Recipe ideal for filling tarts or spreading on toast, and I filmed a step-by-step how-to video to reveal the simple tricks I use.
I’ve chased the perfect lemon curd for years and finally landed on a tart, bright version that wakes up pretty much everything it touches. I use fresh lemon juice and softened unsalted butter to get that zing and silky mouthfeel, though yeah I’ve messed it up plenty of times and then fixed it.
It makes a Thick Lemon Curd for tarts and also works as a Lemon Curd Small Batch when you dont want a whole jar. If you’re in a hurry there’s even a Microwave Lemon Curd angle and an Easy Lemon Curd vibe.
The step by step video is short and actually helps.
Why I Like this Recipe
– I love how bright and tart it tastes, wakes up any toast or dessert so quick
– It’s crazy silky and smooth, never grainy even when I’m in a hurry
– If I mess it up a little I can usually rescue it, so I don’t totally panic
– I can make a batch and stash it away, which saves me time later when I’m busy
Ingredients
- Bright, tangy flavor with high vitamin C, adds lively sourness that balances sweetness nicely.
- Concentrated lemon oils and aroma with small amount of fibre, gives intense lemon punch.
- Primary sweetener, pure carbs that feed sweetness and texture, but offer little nutrition overall.
- Provide protein and natural emulsifiers, thicken the curd and add rich mouthfeel and color.
- Adds silky mouthfeel and richness, mostly saturated fat and calories, improves spreadability and flavor.
- Optional but lovely, gentle sweetness and aroma, rounds tart edges and smells great warm.
- Tiny pinch intensifies overall flavors and balances sweetness, no real nutrition value at all.
Ingredient Quantities
- 3/4 cup (180 ml) fresh lemon juice, about 4 to 5 large lemons (sometimes 3 will do if they’re super juicy)
- Zest of 2 lemons, finely grated (about 2 teaspoons)
- 3/4 cup (150 g) granulated sugar
- 3 large eggs plus 2 large egg yolks, room temperature
- 1/2 cup (113 g) unsalted butter, cut into tablespoons and softened
- Pinch of fine salt
- 1 teaspoon vanilla extract, optional but nice
How to Make this
1. Finely grate the zest of 2 lemons then juice about 4 to 5 large lemons to get 3/4 cup (180 ml) lemon juice, strain out seeds and set aside.
2. In a medium bowl whisk together 3/4 cup (150 g) granulated sugar, 3 large eggs plus 2 large yolks and a pinch of fine salt until smooth and a little paler; room temperature eggs mix better.
3. Slowly whisk the lemon juice and zest into the egg mixture a little at a time so you dont accidentally cook the eggs, make sure it’s well combined.
4. Pour the mixture into a medium heavy bottom saucepan and cook over low to medium-low heat, whisking constantly and scraping the bottom, until it thickens and coats the back of a spoon or reaches about 170 to 175°F (77 to 80°C); do not let it boil.
5. Immediately remove from heat and pour the curd through a fine mesh sieve into a clean bowl to catch any cooked bits or extra zest for a silky texture.
6. While the curd is warm, add 1/2 cup (113 g) unsalted butter, cut into tablespoons, a piece at a time whisking until each piece melts and the mixture is smooth and glossy.
7. Stir in 1 teaspoon vanilla extract if using, taste and adjust with a tiny extra pinch of salt if needed.
8. Press a piece of plastic wrap directly onto the surface to stop a skin forming, let cool to room temperature then refrigerate until fully set, at least 2 hours.
9. Store in sterilized jars in the fridge for up to 2 weeks or freeze for longer; to rescue a slightly curdled batch, warm the bowl over a pan of simmering water and whisk vigorously or strain and whisk in a little extra butter until smooth.
10. Quick hacks: warm eggs and lemon juice to room temp before starting, or use a double boiler for extra safety against scrambling, and always add the lemon slowly into the eggs so you dont end up with scrambled bits.
Equipment Needed
1. Microplane or fine grater for the lemon zest
2. Citrus reamer or handheld juicer
3. Medium mixing bowl
4. Whisk (sturdy)
5. Medium heavy-bottom saucepan
6. Instant-read thermometer or candy thermometer
7. Fine-mesh sieve
8. Rubber spatula
9. Measuring cups and spoons
10. Plastic wrap and sterilized jars for storing, dont forget to press wrap onto the curd surface
FAQ
Lemon Curd Recipe Substitutions and Variations
- Lemon juice: swap with fresh lime juice 1:1 for a brighter, tangier curd, or use bottled lemon juice in the same amount if fresh lemons aren’t around. Lime gives a lovely twist, bottled is fine but less floral.
- Granulated sugar: use superfine (caster) sugar 1:1 for smoother dissolving, or try 2/3 to 3/4 cup honey or maple syrup instead but expect a slightly different flavor and a bit more cooking time since those are liquid sweeteners.
- Eggs (3 large eggs + 2 yolks): for an egg free curd, replace with 3 tablespoons cornstarch whisked into 1/2 cup cold water, then stir into the hot lemon-sugar and cook until thickened; it won’t be quite as silky but it works. Another option is a commercial egg replacer, mixed according to package quantities for 5 eggs.
- Unsalted butter: swap with equal parts vegan butter or margarine for a dairy free version, or use refined coconut oil 1:1 for a faint coconut note and a slightly firmer set when chilled.
Pro Tips
1) Let the eggs and lemon juice come to room temp for about 30 minutes before you start. Cold ingredients increase the chance of scrambled bits, so warming them up makes the curd much smoother.
2) Temper patiently — add the lemon a little at a time into the eggs while whisking, then when warmed combine back in the pot slowly. Rushing the acid into the eggs is the fastest way to end up with cooked chunks.
3) Cook very gently and watch the temperature. Use a heavy bottom pan, whisk constantly and scrape the bottom, and use an instant read thermometer to pull the curd around 170 to 175 F. If it boils you lose that glossy texture.
4) For silkiness and rescue moves: always strain the finished curd and add the butter piece by piece while it is warm. Press plastic right on the surface to stop a skin. If it gets slightly curdled, warm the bowl over simmering water and whisk vigorously or strain and whisk in a little extra butter until smooth, youll often save it.
Lemon Curd Recipe
My favorite Lemon Curd Recipe
Equipment Needed:
1. Microplane or fine grater for the lemon zest
2. Citrus reamer or handheld juicer
3. Medium mixing bowl
4. Whisk (sturdy)
5. Medium heavy-bottom saucepan
6. Instant-read thermometer or candy thermometer
7. Fine-mesh sieve
8. Rubber spatula
9. Measuring cups and spoons
10. Plastic wrap and sterilized jars for storing, dont forget to press wrap onto the curd surface
Ingredients:
- 3/4 cup (180 ml) fresh lemon juice, about 4 to 5 large lemons (sometimes 3 will do if they’re super juicy)
- Zest of 2 lemons, finely grated (about 2 teaspoons)
- 3/4 cup (150 g) granulated sugar
- 3 large eggs plus 2 large egg yolks, room temperature
- 1/2 cup (113 g) unsalted butter, cut into tablespoons and softened
- Pinch of fine salt
- 1 teaspoon vanilla extract, optional but nice
Instructions:
1. Finely grate the zest of 2 lemons then juice about 4 to 5 large lemons to get 3/4 cup (180 ml) lemon juice, strain out seeds and set aside.
2. In a medium bowl whisk together 3/4 cup (150 g) granulated sugar, 3 large eggs plus 2 large yolks and a pinch of fine salt until smooth and a little paler; room temperature eggs mix better.
3. Slowly whisk the lemon juice and zest into the egg mixture a little at a time so you dont accidentally cook the eggs, make sure it’s well combined.
4. Pour the mixture into a medium heavy bottom saucepan and cook over low to medium-low heat, whisking constantly and scraping the bottom, until it thickens and coats the back of a spoon or reaches about 170 to 175°F (77 to 80°C); do not let it boil.
5. Immediately remove from heat and pour the curd through a fine mesh sieve into a clean bowl to catch any cooked bits or extra zest for a silky texture.
6. While the curd is warm, add 1/2 cup (113 g) unsalted butter, cut into tablespoons, a piece at a time whisking until each piece melts and the mixture is smooth and glossy.
7. Stir in 1 teaspoon vanilla extract if using, taste and adjust with a tiny extra pinch of salt if needed.
8. Press a piece of plastic wrap directly onto the surface to stop a skin forming, let cool to room temperature then refrigerate until fully set, at least 2 hours.
9. Store in sterilized jars in the fridge for up to 2 weeks or freeze for longer; to rescue a slightly curdled batch, warm the bowl over a pan of simmering water and whisk vigorously or strain and whisk in a little extra butter until smooth.
10. Quick hacks: warm eggs and lemon juice to room temp before starting, or use a double boiler for extra safety against scrambling, and always add the lemon slowly into the eggs so you dont end up with scrambled bits.
