Description
My easy homemade lemon curd recipe only has 5 ingredients and is thick and stable and perfect for using as a lemon spread, as a cake or cookie filling, or wherever you need a hit of lemon. It can be made with either egg yolks or whole eggs depending on what you have on hand. I tested all the variables so that you don't have to. No tempering eggs or double boiler needed - this lemon curd recipe is all made in one pot!
Ingredients
- 100g granulated sugar
- 6g fresh lemon zest (from about 2 lemons)
- 120g freshly squeezed lemon juice
- 120g egg yolks (from about 6 eggs)
- 70g unsalted butter, cold from the fridge is fine, cut into cubes
- Pinch of salt
Instructions
- Place the sugar into a medium non-reactive saucepan - I used a stainless steel pot. Add the lemon zest, and with your fingers, rub the zest into the sugar. This helps to release some of the oils and give an amazing lemony flavour.
- Add all the remaining ingredients into the pot, and stir to combine (the butter will still be in chunks)
- Place the pan over a medium low heat and cook, stirring occasionally with a whisk or a rubber spatula, until the butter has melted and the mixture has smoothed out (there will be little lumps from the zest still).
- Continue to cook, stirring frequently, until the mixture reaches 170°f / 76°c, or when the lemon curd thickens enough to coat the back of a spatula so that when you run a finger through it, it leaves a clear line.
- Place a sieve / strainer over the jar or container you are planning to use. Pour the curd through the strainer to remove any stray eggy bits which might have cooked, and the lemon zest. If you do not want to strain it and prefer the zest in your lemon curd, you can skip this step (I prefer it to be smooth). The curd will seem a little runny still but will be jiggly in the container. If you want the curd to cool quicker, pour it into something shallow like a small sheet pan or shallow bowl. More surface area = quicker to cool.
- Place a piece of plastic wrap directly against the surface of the curd.
- Place in the fridge until the lemon curd has cooled completely. Store in an airtight container in the fridge and use within 2 weeks.
Notes
This lemon curd recipe makes 320g of curd.
Why is your curd so yellow?! I buy free-range eggs, and the yolks are super yellow, which gives me a curd which is borderline orange. If yours is a different colour that is totally fine!
Don't you have to use a non-metal pan for lemon curd? You want to use something that is non-reactive. I don't find that my stainless steel pan is an issue for making lemon curd, but if you are worried, by all means, feel free to use an enamel or ceramic pan. If it tastes like metal, you'll know, promise.