Easy Lemon Curd Recipe – Homemade with Fresh Lemons & Butter

Last Updated on 2 months by Neha Deshmukh

Easy Lemon Curd Recipe – Homemade With Fresh Lemons & Butter

Hey everyone! If you’re anything like me, you absolutely adore that bright, tangy zing of lemon in everything. And honestly, nothing beats a spoonful of silky-smooth, homemade lemon curd. I first made this when I was craving something a little special for afternoon tea, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the flavour is just incredible. Let’s get started!

Why You’ll Love This Recipe

This lemon curd recipe is a total winner for a few reasons. It’s quick – ready in under 30 minutes! – and uses just a handful of ingredients you probably already have in your kitchen. Plus, homemade lemon curd tastes so much better than anything you can buy in a jar. It’s bright, fresh, and utterly addictive. Seriously, try to stop at just one spoonful… I dare you!

Ingredients

Here’s what you’ll need to whip up a batch of this sunshine in a jar:

• 1/3 cup (80ml) fresh lemon juice
• 1 tsp lemon zest
• 1 large egg
• 1/2 tbsp (7.5ml) corn flour
• 1/4 cup (50g) sugar
• 25 gm butter

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Fresh Lemon Juice & Zest: Seriously, don’t skimp here! Bottled juice just doesn’t have the same vibrant flavour. The zest adds so much extra lemon goodness, so make sure to zest before you juice.
• Corn Flour as a Thickener: Corn flour (cornstarch) is our secret weapon for getting that perfect, smooth curd consistency. It’s much gentler than other thickeners and won’t leave a starchy taste.
• Butter Quality: Good quality butter really shines through in this recipe. I prefer using unsalted butter so I can control the sweetness, but salted works in a pinch – just reduce the sugar slightly.

Step-By-Step Instructions

Alright, let’s make some lemon curd! It’s easier than you think.

1. First, in a blender, combine the lemon juice, lemon zest, egg, corn flour, and sugar. Blend until everything is beautifully smooth – no lumps allowed!
2. Pour this lovely mixture into a saucepan. Add the butter.
3. Now, cook over low heat, stirring constantly. This is important! You don’t want any scrambling. Keep stirring for about 15-20 minutes, until the curd thickens enough to coat the back of a spoon. You should be able to run your finger through it and have the line hold.
4. Once it’s thickened, remove the saucepan from the heat and let the curd cool completely.
5. Finally, transfer the cooled lemon curd to a clean glass jar and refrigerate. It will thicken up even more as it chills.

Expert Tips

A few little things I’ve learned over the years…

• Low and Slow: Seriously, low heat is key. Patience is a virtue when making lemon curd!
• Constant Stirring: I can’t stress this enough. Constant stirring prevents the egg from scrambling and ensures a smooth, creamy curd.
• Strain for Extra Smoothness: If you’re really aiming for perfection, you can strain the curd through a fine-mesh sieve after cooking to remove any tiny bits of cooked egg.

Variations

Want to get creative? Here are a few ideas:

• Adjust Sugar for Tartness: My family loves a slightly tart curd, so I often reduce the sugar to 3 tablespoons. Feel free to adjust to your liking!
• Festival Adaptations: Easter/Spring Baking: Lemon curd is amazing in Easter-themed tarts or as a filling for spring cupcakes. It’s a lovely, light flavour for warmer weather.
• Dairy-Free Option with Vegan Butter: For a dairy-free version, simply substitute the butter with a good quality vegan butter. It works beautifully!

Serving Suggestions

Okay, this is the fun part! Lemon curd is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Spread it on scones with a dollop of clotted cream (or coconut cream for a vegan treat!).
• Use it as a filling for cakes, tarts, and macarons.
• Swirl it into yogurt or porridge.
• Or… just eat it straight from the jar with a spoon. No judgement here!

Storage Instructions

Lemon curd will keep in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 2 months. Just be sure to thaw it completely before using.

FAQs

Got questions? I’ve got answers!

1. How can I tell when the lemon curd is thick enough?

The easiest way is the “spoon test.” Dip the back of a spoon into the curd, then run your finger through it. If the line holds and doesn’t immediately run together, it’s ready!

2. Can I make lemon curd ahead of time?

Absolutely! It actually tastes even better after a day or two in the fridge.

3. What’s the best way to prevent a skin from forming on the lemon curd?

Press a piece of cling film directly onto the surface of the curd before refrigerating. This prevents air from getting to it and forming a skin.

4. Can I use bottled lemon juice instead of fresh?

While fresh is always best, bottled lemon juice will work in a pinch. Just be aware that the flavour won’t be quite as vibrant.

5. What can I do if my lemon curd curdles?

Don’t panic! Sometimes curdling happens. Immediately remove the saucepan from the heat and whisk vigorously. If it’s still curdled, try blending it with an immersion blender until smooth.