Authentic Lemon Curd Recipe – Easy Homemade Indian-Style Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Curd Recipe – Easy Homemade Indian-Style Dessert

Hey everyone! If you’re anything like me, you absolutely love a good, bright, and tangy dessert. And honestly, nothing beats a spoonful of silky-smooth lemon curd. I first made this recipe years ago, trying to recreate the amazing lemon curd my aunt used to make for special occasions, and it’s been a family favourite ever since. It’s surprisingly easy to make at home, and the flavour is just incredible. Let’s get started!

Why You’ll Love This Recipe

This lemon curd isn’t just any lemon curd – it’s a little slice of sunshine in a jar! It’s perfect for spreading on scones, swirling into yogurt, or even just enjoying straight from the spoon (no judgement here!). It’s wonderfully versatile and adds a burst of fresh flavour to everything it touches. Plus, making it yourself means you know exactly what goes into it – no artificial flavours or preservatives!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 3 whole eggs
• 2 egg yolks
• 1 cup white sugar (approximately 200g)
• 2 tablespoons lemon zest
• ¾ cup lemon juice (approximately 180ml) – fresh is always best!
• 1 pinch salt
• 9 tablespoons cold butter (approximately 113g), cubed

Ingredient Notes

Okay, let’s talk ingredients for a sec. This recipe really shines when you use good quality ingredients.

• Lemons: Seriously, use fresh lemons! The flavour is so much brighter and more vibrant. You’ll need about 3-4 lemons to get ¾ cup of juice.
• Butter: I prefer using unsalted butter so I can control the salt level, but salted works in a pinch. Just remember to reduce the pinch of salt in the recipe. European-style butter with a higher fat content will give you an even richer, smoother curd.
• Eggs: Using both whole eggs and yolks creates a beautifully rich and creamy texture. Don’t skip the yolks!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated, it’s easier than you think.

1. In a heavy-bottomed saucepan, combine the lemon juice, lemon zest, sugar, eggs, egg yolks, and salt. Give it a really good whisk – you want everything nicely combined.
2. Place the saucepan over medium heat. Now, this is important: stir constantly for about 3 minutes, until the sugar is completely dissolved. You don’t want any grainy bits!
3. Reduce the heat to medium-low. Add the cold butter, one or two cubes at a time, stirring until each piece is melted before adding more. Patience is key here!
4. Keep cooking and stirring for another 6-7 minutes. You’ll know it’s ready when the curd thickens enough to coat the back of a spoon. Run your finger across the coated spoon – if the line holds, you’re good to go!
5. Remove the saucepan from the heat and let it cool slightly. Then, strain the curd through a fine-mesh sieve into an airtight jar. This will remove any little bits of cooked egg and give you a super smooth texture.
6. Let the curd cool completely before sealing the jar and refrigerating. It will thicken up even more as it chills. It’ll keep in the fridge for up to 2 weeks.

Expert Tips

• Low and Slow: Don’t rush the cooking process! Cooking over low heat prevents the eggs from scrambling.
• Constant Stirring: Seriously, don’t stop stirring! This ensures even cooking and prevents sticking.
• Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat evenly, which is crucial for a smooth curd.
• Strain it! Don’t skip the straining step. It makes all the difference in texture.

Variations

Want to get creative? Here are a few ideas:

• Spice Level: My friend Priya loves adding a pinch of cardamom or a tiny bit of grated ginger to her lemon curd for a warm, fragrant twist. It’s delicious!
• Festival Adaptations: During Janmashtami, my family loves using this lemon curd as a filling for homemade Shrikhand. It adds a lovely tangy contrast to the sweet yogurt.
• Vegan Adaptation: For a vegan version, you can swap the butter for a plant-based butter alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) to replace the eggs.

Serving Suggestions

Okay, the fun part! Here are a few ways to enjoy your homemade lemon curd:

• Spread it on warm scones with a dollop of clotted cream.
• Swirl it into Greek yogurt for a tangy breakfast or dessert.
• Use it as a filling for cakes, tarts, or macarons.
• Layer it with berries and whipped cream for a simple trifle.
• Or, just grab a spoon and enjoy it straight from the jar!

Storage Instructions

Leftover lemon curd? (If there is any!) Store it in an airtight jar in the refrigerator for up to 2 weeks.

FAQs

Got questions? I’ve got answers!

• What is the best way to zest a lemon? Use a microplane zester! It’s the easiest way to get fine lemon zest without the bitter white pith.
• Can I use bottled lemon juice instead of fresh? You can, but the flavour won’t be as bright and vibrant. Fresh is definitely recommended!
• How do I know when the curd has reached the correct consistency? The curd should be thick enough to coat the back of a spoon and hold a line when you run your finger through it.
• What can I do if my lemon curd splits? Don’t panic! Remove it from the heat and whisk vigorously. Sometimes that’s enough to bring it back together. If not, try straining it through a fine-mesh sieve.
• Can this lemon curd be frozen? Yes, you can! Freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight.

Enjoy making (and eating!) this delicious lemon curd. I hope it brings a little sunshine to your day! Let me know in the comments how it turns out for you.