Lemon curd

Lemon curd is a intense, velvety spread known for its sharp citrus punch and buttery finish. Unlike fruit jams or jellies, which rely on pectin to set, lemon curd is actually a stirred custard 🍳. It uses the protein in egg yolks to create its signature thick, spreadable texture.

Its history is quite surprising! Originally an English creation from the early 1800s, it was literally "curd"—made by adding lemon juice to cream to separate it into curds and whey. Today’s version is much more refined, typically made with just four or five simple ingredients: fresh lemon juice, zest, sugar, eggs (or yolks), and butter 🧈.

I’ll ask guiding questions along the way as we explore this together. To get us started, which of these areas would you like to dive into first?

The Science of the Squeeze: We can walk through the step-by-step process of making it, including the "how" behind thickening it without curdling the eggs.

A Zesty Heritage: We can look at how lemon curd (once called "Lemon Cheese") evolved from a dairy byproduct into a luxury teatime staple.

Beyond the Jar: We can explore creative ways to use it in baking, from filling macarons and tarts to swirling it into cheesecake or even using it on roasted chicken.

Which path sounds most interesting to you?

The Ultimate Lemon Curd Guide

This recipe yields approximately 1.5 cups of silky, tart lemon curd.

Ingredients

Egg Yolks: 4 large (for a richer, thicker curd) or 2 whole eggs + 2 yolks (for a lighter set).

Granulated Sugar: 2/3 cup (135g).

Fresh Lemons: 2-3 large (you need 1 tbsp zest and 1/3 cup juice). Never use bottled juice.

Unsalted Butter: 6 tablespoons (85g), cut into small cubes and slightly softened.

Salt: A tiny pinch (to brighten the citrus).

Instructions

1. Prep the Citrus

Zest the lemons first, then juice them.

Pro Tip: Rub the lemon zest into the sugar with your fingertips for 30 seconds. This releases the essential oils and makes the curd incredibly fragrant.

2. The Slow Cook

Double Boiler Method (Recommended): Place a heatproof bowl over a pot of simmering water (ensure the bottom of the bowl doesn't touch the water).

Whisk together the sugar/zest, egg yolks, lemon juice, and salt in the bowl.

Whisk constantly for about 10–12 minutes. The mixture is ready when it thickens enough to coat the back of a spoon (it should reach about 170°F / 77°C).

3. The Finish

Remove from heat.

Immediately whisk in the butter, one cube at a time, until the curd is glossy and smooth.

The Secret Step: Pass the curd through a fine-mesh sieve into a clean bowl. This removes the zest and any tiny bits of overcooked egg, ensuring a professional, silky texture.

4. Cooling

Place plastic wrap directly onto the surface of the curd to prevent a "skin" from forming. Refrigerate for at least 2 hours. It will continue to thicken as it cools.

Troubleshooting & Tips

It’s too thin: You likely didn't cook it long enough. Reheat it gently. If it still won't thicken, whisk in one extra egg yolk.

There are white lumps: These are bits of cooked egg white. Don't panic—just strain the curd through a sieve.

It tastes metallic: Avoid using aluminum pans or whisks; the acid in the lemon reacts with the metal. Use stainless steel, glass, or silicone.

5 Creative Ways to Use It

The "Lemon Cloud": Fold lemon curd into stiffly whipped cream for an instant mousse.

Breakfast Upgrade: Swirl it into Greek yogurt or spread it on warm crumpets/scones.

Cake Filling: Use it between layers of vanilla or poppyseed cake.

Easy Tartlets: Spoon into pre-baked mini pastry shells and top with a single raspberry.

Gifting: Store in a sterilized Mason jar with a ribbon. It lasts 1–2 weeks in the fridge or up to 3 months in the freezer.