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Easy Citrus Lemon Curd

Easy Citrus Lemon Curd

Imagine a silky, tangy spread that captures the essence of sunshine in a single spoonful - that's exactly what this Easy Citrus Lemon Curd promises! Whether you're a baking novice or a seasoned chef, this British-inspired recipe will transform your desserts from ordinary to extraordinary. With just a handful of simple ingredients and minimal cooking time, you'll create a luxurious lemon curd that's guaranteed to impress your family and friends.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 1 cup

Ingredients

  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 3 large eggs
  4. 1/2 cup fresh lemon juice
  5. 1 tablespoon lemon zest

Instructions

  1. Gather all ingredients and equipment: a medium saucepan, whisk, fine-mesh strainer, and clean glass jar for storage.
  2. Cut unsalted butter into small cubes and set aside to soften at room temperature.
  3. Thoroughly wash lemons and use a microplane or zester to carefully remove the bright yellow zest, avoiding the bitter white pith underneath.
  4. Juice the lemons, ensuring you strain out any seeds, to measure exactly 1/2 cup of fresh lemon juice.
  5. In a medium saucepan, combine softened butter, granulated sugar, eggs, lemon juice, and lemon zest. Whisk ingredients together until fully incorporated and smooth.
  6. Place the saucepan over medium-low heat, continuously whisking to prevent eggs from scrambling and ensure even cooking.
  7. Cook the mixture, stirring constantly, until it thickens to a custard-like consistency, approximately 10-15 minutes. The curd should coat the back of a spoon and leave a clear path when you run a finger through it.
  8. Remove from heat and immediately strain the curd through a fine-mesh strainer to remove any potential egg bits or zest, ensuring a silky smooth texture.
  9. Transfer the strained lemon curd to a clean glass jar or container. Press plastic wrap directly onto the surface to prevent a skin from forming.
  10. Allow the lemon curd to cool to room temperature, then refrigerate. It will continue to thicken as it chills.
  11. Store in the refrigerator for up to one week. Serve chilled as a spread, filling, or topping.

Tips

  1. Temperature is Key: Use room temperature eggs and softened butter to ensure smooth mixing.
  2. Constant Whisking: Never stop stirring to prevent egg scrambling and achieve a silky texture.
  3. Low and Slow: Cook on medium-low heat to gently thicken the curd without burning.
  4. Strain for Smoothness: Always strain your curd to remove any potential egg bits or zest.
  5. Storage Hack: Press plastic wrap directly onto the surface to prevent a skin from forming.
  6. Versatility Tip: Use this lemon curd as a spread, cake filling, or topping for countless desserts.
  7. Freshness Matters: Use fresh lemon juice and zest for the brightest, most vibrant flavor.

Nutrition Facts

Calories: 226kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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