English Lemon Curd

English Lemon Curd
  • PREP TIME
    15 mins
  • COOK TIME
    8 mins
  • TOTAL TIME
    53 mins
  • SERVING
    48 People
  • VIEWS
    42

A burst of sunshine in a jar! This lemon curd is a tantalizing dance of tartness and sweetness, a velvety smooth indulgence perfect for brightening your morning toast, elevating your scones, or adding a zesty twist to your favorite desserts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    33 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    3 g
  • Sodium
    9 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a heavy-bottomed 2-quart saucepan, whisk together the lemon juice, eggs, softened butter, sugar, and lemon zest. (2 minutes)

Image Step 02
02 Step

Recipe View Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or wooden spoon, ensuring you scrape the bottom and sides of the pan to prevent sticking. (8-10 minutes)

Image Step 03
03 Step

Recipe View Continue cooking until the curd thickens enough to coat the back of a spoon and just begins to simmer. The mixture should reach about 170-175°F (77-79°C). Be patient and avoid high heat, which can cause the eggs to scramble. (5-7 minutes)

Image Step 04
04 Step

Recipe View Remove the saucepan from the heat and immediately pour the lemon curd through a fine-mesh sieve into a clean bowl. This will remove any lumps or bits of cooked egg, resulting in an ultra-smooth curd. (3 minutes)

Image Step 05
05 Step

Recipe View Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. (30 minutes)

Image Step 06
06 Step

Recipe View Pour the cooled lemon curd into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly. (5 minutes)

Image Step 07
07 Step

Recipe View Refrigerate the lemon curd for at least 2 hours to allow it to fully set. The curd will thicken further as it cools. (120 minutes)

Use fresh, high-quality lemons for the best flavor. Meyer lemons will create a slightly sweeter, less tart curd.
Sterilize your jars and lids before filling them with curd. This will help to extend the shelf life of the curd.
Lemon curd can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Thaw frozen curd in the refrigerator overnight before using.
For a richer flavor, use brown butter. To do this, melt the butter in a saucepan over medium heat. Continue cooking until the butter is golden brown and has a nutty aroma. Let the butter cool slightly before adding it to the recipe.

Janiya Macgyver

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 14 Ratings)
Total Reviews: (5)
  • Abdul Swaniawski

    I was a little nervous about making curd, but this recipe was so easy to follow. It turned out perfectly!

  • Joan Sawayn

    Great recipe. I used it as a filling for a lemon meringue pie, and it was a hit!

  • Pauline Roberts

    This lemon curd is dangerously good! I've been putting it on everything.

  • Astrid Doyle

    I added a splash of limoncello to mine for an extra kick. Delicious!

  • Jaida Fritsch

    This recipe is amazing! The curd is so smooth and flavorful. I'll never buy store-bought again!

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