This easy lemon curd is the creamiest, zingiest lemon curd that you will find. It’s silky smooth, sweet and lemony with the perfect tangy bite.
Easy Lemon Curd
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Lemon curd is one of those perfectly British things that most people seem really nervous to make from scratch. You know… scrambled eggs… split mixture… all those kinds of worries. I’m here to tell you how easy it is and to tell you that you can absolutely do this.
Because of course I’ve probably made 100’s of gallons of lemon curd in my cheffing career and have learned a few tips and tricks to make sure that it’s silky smooth every time.
How to make foolproof lemon curd step by step
- Start with all ingredients at room temperature.
- Use the juice from fresh lemons rather than from concentrate. That way the natural acid and pectin present will help the curd to set properly.
- Cook the curd over a Bain Marie with gentle, indirect heat. To make a Bain Marie, place a bowl over a pan of simmering water. Some recipes may require you to cook the curd in a pan right on the stove, but that can get a little dangerous in terms of heat on your curd.
Lemon Curd FAQ’s
- What’s the difference between lemon curd and lemon pie filling? Lemon pie filling is much thicker than a curd and is thickened using corn flour or corn starch. Curd has a smoother texture and the flavor is more intense and lemony.
- Does lemon curd need to be refrigerated? Absolutely! Because it’s made with eggs, it’s really important to keep this in the fridge in an airtight container. To prevent a skin from forming on the top, place a piece of plastic wrap or wax paper directly over the top.
- Does lemon curd freeze well? Yes! It freezes like a dream! Curd will keep perfectly in the freezer for up to 12 months with no change to its quality.
- What consistency should curd be? It should be thick enough to coat the back of a spoon without running off and the same or a similar consistency to custard.
- How long does it take to make lemon curd? It takes 15-20 minutes to make sure that you have the right consistency and that your eggs are cooked perfectly.
Top Tip: You should always use a glass bowl or a nonreactive bowl for making curd so that you avoid the metallic taste that stainless can impart.
So, now that you’ve got the knowledge and confidence to make your own curd from scratch, you’ll probably want to know what it goes best with. A classic is to serve it with toast for breakfast. But I’ve also listed some other winning choices down below.
Thank goodness it’s always lemon season!
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Tools used to make this Lemon Curd
Easiest Lemon Curd
- 3 lemons Juice, and zest
- 3 large eggs
- 1 cup sugar
- 1/2 cup butter
- 1 teaspoon cornflour
- Place all the ingredients in a nonreactive bowl and place over a pan of gently simmering water. Whisk all the ingredients together as the butter melts.
- Continue to whisk until all ingredients are incorporated and thicken to a custard-like consistency.
- Place a piece of plastic wrap directly on the surface of the curd to avoid a skin forming, and leave to cool. Once cool, place in airtight containers in the fridge for up to 1 week, or freeze for up to 1 year.
- Makes 2 cups of curd.
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