Best Homemade Lemon Curd

Overview

Best Homemade Lemon Curd with real lemons

Best Homemade Lemon Curd

By Amy // Posted Apr 15, 2022 // Category No Bake

April, when lemon season begins, is the best time to make some homemade lemon curd. Once you start making them from scratch, you’ll never buy store bought ones again.

Lemon curd can be used in a variety of ways, from dessert toppings, cake fillings to spreading it on baked goods. It’s definitely something that’s handy to keep in the fridge. Once made, it should keep in an airtight container in the fridge for up to two weeks.

Like a good curd should, it glistens and has a sharp tartness that cuts through the sweetness. The texture is much like a citrusy silky custard, only lighter. 

Love citrus? Click on the links below to see my other recipes.

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tips

1. Ingredients

You need around 3 large lemons to make this recipe. Make sure you measure how much juice you are using in a measuring jug. You should try to use unwaxed lemons as you will be zesting them. You can use salted butter instead, but you’d need to omit the extra 1/8 tsp of salt.

2. Equipment

A zesting tool is needed to zest the lemons and a fine mesh strainer to strain the lemon juice and prepared curd. You also need a medium sized saucepan, medium sized mixing bowl, whisk, and spatula. Also, you need a sterilised jar and some cling wrap to store the curd.

3. Keep the heat very low

After you add the boiled juice to the egg mixture, you need to bring the curd mixture to the boil. When you do, the heat setting must be at the lowest. This prevents the eggs from scrambling and from the curd from becoming grainy. A heavy based saucepan ensures the heat is evenly distributed. Don’t forget to stir continuously as well, it helps the curd heat evenly and not burn.

4. Why does the lemon curd taste strange?

Sometimes your lemon curd may end up tasting metallic. This is because the acid can react with metal. Please avoid using metal mixing bowls and go with glass or porcelain ones. 

It can also be a problem with your eggs. Eggs that are off tend to get smelly. You can check by filling a bowl with cold water and placing your eggs inside. If they sink to the bottom and lay flat on the side, they’re good to use.

5. How do you sterilise jars?

You should sterilise the jars so that the lemon curd can stay fresher for longer and not grow some nasties. Firstly, wash the jars with some soap and water. Then, place the jars in a large pot and cover the jars with cold water. Bring the water to a boil, then reduce the heat and let simmer for 10 minutes. Place a paper towel on a baking tray and dry the jars on top of the tray.

RatingDifficultyBeginner

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Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 ¾ cup freshly squeezed lemon juice (177ml)
 3 lemons zested
 ½ cup white sugar (100gr, to boil with juice)
 ½ cup white sugar (100gr, to beat with eggs)
 3 large eggs
  tsp fine salt
 ½ cup unsalted butter (113gr)

1

Before using the lemon juice, make sure it is strained through a mesh sieve. In a small saucepan, boil the lemon juice, lemon zest, sugar (100gr) and unsalted butter at a medium heat. Turn off the heat once it has reached a boil.

2

In a medium sized mixing bowl, whisk the eggs and remaining sugar (100gr) together.

3

Add 1/10 of the boiled juice to the egg mixture and whisk thoroughly. Continue adding the juice bit by bit and whisking until all of the juice is incorporated into the egg mixture.

4

Transfer the lemon curd mixture back into the saucepan and heat at the lowest heat setting. Make sure you are stirring continuously and turn off the heat once the lemon curd mixture comes to a boil. Strain into a sterilised jar or container and cover the top of the curd with cling wrap and place in the fridge. This curd can be kept in an airtight container in the fridge for up to 2 weeks.

Ingredients

 ¾ cup freshly squeezed lemon juice (177ml)
 3 lemons zested
 ½ cup white sugar (100gr, to boil with juice)
 ½ cup white sugar (100gr, to beat with eggs)
 3 large eggs
  tsp fine salt
 ½ cup unsalted butter (113gr)

Directions

1

Before using the lemon juice, make sure it is strained through a mesh sieve. In a small saucepan, boil the lemon juice, lemon zest, sugar (100gr) and unsalted butter at a medium heat. Turn off the heat once it has reached a boil.

2

In a medium sized mixing bowl, whisk the eggs and remaining sugar (100gr) together.

3

Add 1/10 of the boiled juice to the egg mixture and whisk thoroughly. Continue adding the juice bit by bit and whisking until all of the juice is incorporated into the egg mixture.

4

Transfer the lemon curd mixture back into the saucepan and heat at the lowest heat setting. Make sure you are stirring continuously and turn off the heat once the lemon curd mixture comes to a boil. Strain into a sterilised jar or container and cover the top of the curd with cling wrap and place in the fridge. This curd can be kept in an airtight container in the fridge for up to 2 weeks.

Best Homemade Lemon Curd
Nutrition Facts

Servings 10


Amount Per Serving
Calories 182
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 6.5g33%
Cholesterol 80mg27%
Sodium 94mg4%
Potassium 46mg2%
Total Carbohydrate 20.5g7%
Dietary Fiber 0.1g1%
Sugars 20.5g
Protein 2.1g5%

Calcium 12%
Iron 2%
Vitamin D 58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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