Perfect Lemon Curd Recipe

Today I want to show you how to make sunshine in the jar – The Lemon Curd! It’s buttery and sweet with a tart lemon flavor. It can be used as a spread on toast or a filling for pies, cakes, cupcakes, sweet buns and much more.

Ingredients:

160g sugar
100 ml fresh squeezed lemon juice
Zest of 2 lemons (combined with 1 tbsp of sugar)
60g butter
3 egg yolks + 1 whole egg
2 tbsp cornstarch

Step 1

In a heavy-bottomed medium saucepan, add all the ingredients and stir together.

Step 2

Cook over medium-low heat until thick enough constantly stirring, so no lumps form. To check the readiness of the curd, dip a spoon into the custard, then run your spatula or your finger through it. If the line stays, the mixture has properly thickened.

Remove the pan from the heat and pour the curd into a jar or bowl. Cover with a lid or a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.

Enjoy!

Notes:

If you don’t like a little bit of lemon zest in the curd, strain through the sieve and transfer to a jar.

Store the lemon curd up to three weeks in the refrigerator.

Perfect Lemon Curd Recipe

It’s buttery and sweet with a tart lemon flavor. It can be used as a spread on toast or a filling for pies, cakes, cupcakes, sweet buns and much more.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dessert

Ingredients

  

• 160 g sugar
• 100 ml fresh squeezed lemon juice
• Zest of 2 lemons (combined with 1 tbsp of sugar)
• 60 g butter
• 3 egg yolks + 1 whole egg
• 2 tbsp cornstarch

Instructions

 

• In a heavy-bottomed medium saucepan, add all the ingredients and stir together.
• Cook over medium-low heat until thick enough constantly stirring, so no lumps form. To check the readiness of the curd, dip a spoon into the custard, then run your spatula or your finger through it. If the line stays, the mixture has properly thickened.

  Remove the pan from the heat and pour the curd into a jar or bowl. Cover with a lid or a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.

Notes

If you don’t like a little bit of lemon zest in the curd, strain through the sieve and transfer to a jar.

Store the lemon curd up to three weeks in the refrigerator.

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