Lemon Curd Recipe – Easy Homemade Lemon & Zest Cream

Last Updated on 2 months by Neha Deshmukh

Lemon Curd Recipe – Easy Homemade Lemon & Zest Cream

Hey everyone! If you’re anything like me, you absolutely adore a bright, zesty flavour to perk up your day. And honestly, is there anything more cheerful than a spoonful of silky-smooth lemon curd? I first made this recipe years ago for an Easter brunch, and it’s been a family favourite ever since. It’s surprisingly easy to make at home, and the flavour is just… wow. Let’s get into it!

Why You’ll Love This Recipe

This lemon curd isn’t just delicious; it’s incredibly versatile. Spread it on scones, swirl it into yogurt, use it as a filling for tarts, or (my personal favourite) just eat it straight from the jar with a spoon! It’s a little burst of sunshine in every bite. Plus, it comes together quickly – perfect for when you need a little homemade goodness without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this dreamy lemon curd:

• 4 tbsp unsalted butter (57g)
• ¾ cup granulated white sugar (150g)
• 3 large eggs
• ⅓ cup fresh lemon juice (80ml)
• 1 tbsp lemon zest
• 1 tsp cornstarch

Ingredient Notes

Let’s talk ingredients for a moment, because using good quality stuff really makes a difference!

• Fresh Lemon Juice: Seriously, don’t skimp here! Bottled juice just doesn’t have the same bright, vibrant flavour. You’ll need about 3-4 lemons for this recipe.
• Lemon Zest: This is where a lot of the lemon flavour comes from, so zest deeply, but avoid the white pith underneath – it can be bitter. A microplane is your best friend for this!
• Cornstarch: This is our secret weapon for thickening the curd without cooking the eggs. Don’t substitute with flour, as it can leave a floury taste.
• Quality of Butter: Use a good quality unsalted butter. It really impacts the final flavour and smoothness. I prefer using European-style butter for its higher fat content.

Step-By-Step Instructions

Alright, let’s make some lemon curd!

1. First, in a mixing bowl, cream together the softened butter and sugar. Use a hand mixer or stand mixer and beat for 2-3 minutes until it’s light and fluffy. This is important – we want to incorporate air for a smooth texture.
2. Now, add the eggs one at a time, mixing really well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Stir in the fresh lemon juice, cornstarch, and lemon zest. Give it a good mix until everything is fully combined and you have a lovely, pale yellow mixture.
4. Time to cook! Transfer the mixture to a saucepan and cook over medium heat, stirring constantly. This is key – we don’t want the eggs to scramble! Cook for 8-10 minutes, until the curd thickens enough to coat the back of a spoon (it should reach 165°F or 74°C on a thermometer).
5. Once thickened, remove the saucepan from the heat and strain the curd through a fine-mesh sieve. This gets rid of any little lumps and ensures a super-smooth texture. Let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week.

Expert Tips

• Low and Slow: Cooking the curd over medium heat and stirring constantly is crucial. Patience is your friend here!
• Don’t Overcook: Overcooked curd can split. If you see any signs of curdling, immediately remove from heat and whisk vigorously.
• Strain it! Seriously, don’t skip the straining step. It makes all the difference in the final texture.

Variations

Want to get creative with your lemon curd? Here are a few ideas:

• Spice Level: Adjust the amount of lemon juice to your liking. If you prefer a tarter curd, add a little more juice. My grandma always added a tiny pinch of salt to balance the sweetness.
• Festival Adaptations: This is perfect for Easter or Spring desserts. Use it to fill mini tarts, layer it in trifles, or spread it on hot cross buns.
• Dietary: For a dairy-free version, you can substitute the butter with a good quality plant-based butter. I’ve had great results with cashew butter-based alternatives.

Serving Suggestions

Okay, so you’ve made a batch of glorious lemon curd. Now what?

• Spread it on scones with a dollop of clotted cream (or coconut cream for a dairy-free option).
• Swirl it into Greek yogurt or overnight oats.
• Use it as a filling for lemon meringue pie or tarts.
• Layer it with berries and whipped cream in a trifle.
• Or, just grab a spoon and enjoy it straight from the jar – no judgement here!

Storage Instructions

Leftover lemon curd should be stored in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd before sealing the container.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent a skin from forming on my lemon curd?

Pressing plastic wrap directly onto the surface of the curd is the best way to prevent a skin from forming.

2. Can I freeze lemon curd? If so, how?

Yes, you can! Transfer the cooled curd to a freezer-safe container, leaving some headspace for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator.

3. What does ‘straining’ the curd achieve? Is it essential?

Straining removes any lumps and ensures a super-smooth, silky texture. It’s highly recommended, though you can technically skip it if you don’t mind a slightly less refined texture.

4. My lemon curd is too tart! How can I fix it?

If your curd is too tart, you can gently warm it up and whisk in a tablespoon or two of powdered sugar until it reaches your desired sweetness.

5. Can I use bottled lemon juice instead of fresh? What’s the difference?

You can use bottled lemon juice in a pinch, but fresh is always best. Fresh juice has a brighter, more complex flavour that bottled juice just can’t replicate.

Enjoy your homemade lemon curd! I hope this recipe brings a little sunshine to your kitchen. Let me know in the comments how it turns out for you!