This lemon curd is a SUNSHINE IN A JAR! Requires only lemon, sugar, eggs and butter. Takes only less than 10 mins to make and is super delicious! It’s smooth, silky, sweet and tangy. It is amazingly versatile! You can enjoy it as a spread or eat it just with a spoon like us lemon lovers! 😜 Don’t let this season go by without making a batch of lemon curd that is a staple in our kitchen.
WHY YOU’LL LOVE THIS RECIPE!
So easy to make! Takes only less than 10 minutes and requires only a few ingredients.
The recipe is quite versatile as it can be used as a spread, filling or topping for a variety of desserts.
Totally delicious and way better than store-bought so you can even eat by spoon straight from the jar. Such a perfect balance of sweetness & tartness.
INGREDIENTS YOU'LL NEED!
Lemon juice: It is the star ingredient. Always use fresh lemon juice for the best results.
Egg yolk: Egg yolks are used to thicken the curd. You can freeze the egg whites for another use.
Egg: Use only room temperature eggs.
White granulated sugar: Simple white granulated sugar is used in this recipe. Brown sugar is not suitable for this recipe.
Unsalted butter: Always use unsalted butter as you can control the amount of salt in the recipe. It is used to thicken up the curd and also makes the curd more creamy with amazing flavour. I used cold butter here as it will thicken up the hot curd quickly.
Vanilla extract: It is added for flavour.
Salt: A pinch of salt is added to balance the tartness and sweetness.
PRO TIPS TO MAKE PERFECT LEMON CURD
It is better to cook lemon curd on a double boiler because we don’t need the scrambled eggs as egg & egg yolks should be cooked slowly and evenly on low heat to avoid overheating that can make it grainy.
Always use fresh lemon juice as the bottled lemon juice will be more acidic which can ruin the flavour.
Eggs should be at room temperature.
Don’t use any metal pans like iron, copper pans or even non-stick pans are not suitable for this curd as the acid from lemon juice reacts with metals and will give a metallic taste to the curd. Likewise, use stainless steel whisk for whisking and a rubber spatula for mixing.
Don’t stop whisking the curd while cooking to avoid the lumpy curd.
It is better to strain the curd after cooking if you have any lumps or small bits of eggs in the curd.
BEST WAYS TO USE LEMON CURD!
There are so many ways to use it.
Use as a spread on bread & scones.
Use as a cake or cupcake filling.
Use to make Lemon Curd Cookies.
Use as a topping for tarts, pies or cheese cakes.
Mix it into your whipped cream or buttercream frosting.
Mix in your ice cream or simply yogurt.
So you can use lemon curd in endless ways! Make sure to chill your lemon curd properly before use.
HOW TO STORE THE CURD
Air tight glass jars are the best to store it. Unopened jars can be stored in the fridge for up to two weeks. Once you opened the jar, it is good to use for up to a week.
I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations! 😊
Easy Lemon Curd
This lemon curd is a SUNSHINE IN A JAR! Takes only less than 10 mins to make! Plus it's smooth, silky, sweet and tangy. Amazingly versatile! You can enjoy it as a spread or eat it just with a spoon like us lemon lovers! 😜
Take fresh lemon juice and strain it to remove any pulp or seeds. Set aside.
In a stainless steel bowl, combine the sugar, egg, egg yolks and salt then whisk vigorously for 2-3 minutes or until the mixture is thick and pale in colour.
Now add lemon juice to the mixture, and whisk to combine.
We will not cook this mixture directly on heat so we need a double boiler. To make a double boiler, simmer 1-2 inches of water in a small saucepan. Place the above stainless steel bowl on this saucepan, make sure, the water doesn’t touch the bottom of the bowl and the bowl should fit on top of the saucepan.
At low heat, as the lemon curd cooks keep whisking it constantly. Constant whisking prevents the lemon curd from curdling.
Cook for 6-8 minutes or until it becomes thick and more pale in colour. Once thickened, remove from the heat and transfer into a heat-safe bowl (non-metal). It should coat the spatula and leave a visible line when you run your finger through it and this line holds its shape.
If the curd is not thickened, continue to cook with constant whisking for more few minutes.
Cut the cold butter into small cubes and add butter cubes and vanilla extract to the curd immediately, whisk continuously until butter is completely melted and combined.
There is no need to pass through the strainer but if you see some bits of egg yolk, just pass through the strainer to get super smooth lemon curd.
Cover the surface of the curd to prevent a film from forming over the top. Let it cool to room temperature.
Transfer to an airtight jar and store in the fridge to cool completely before use.
Air tight glass jars are the best to store it. Unopened jars can be stored in the fridge for up to two weeks.
Once you opened the jar, it is good to use for up to a week.