“Because I told you to buy lemon curd, Woodhouse! Now what am I going to spread on my toast? Your tears?”
– Archer.

Homemade lemon curd really couldn’t be easier. And it’s so much tastier than the store-bought version. Lemons, sugar, salt, eggs and butter – that’s all it takes to make this deliciously tart, gorgeously silky curd. Use it as a delectable filling for tarts, cakes, and macarons, as a tasty topping for scones, cookies, and toast, or mix it with your yogurt in the morning.

Tips

Always use a double boiler.
Keep the heat moderate.
Keep whisking! You want to keep those eggs from curdling.

Substitutions

Want a stiffer, richer lemon curd? Substitute all yolks instead of a mix of whole eggs and yolks.
Want a lighter, fruitier, softer lemon curd? Use all whole eggs instead of a mix of whole eggs and yolks.
Curd too tart? Taste it after it’s made and if it’s too tart, add 2 tablespoons to 1/4 cup more sugar.
Substitute any citrus fruit to make a curd. If using sweeter fruit, like oranges, you may want to reduce the sugar.

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Lemon Curd

Delectable, tangy and with a hint of sweet – homemade lemon curd, delicious as a macaron filling, for a tart, or just used as a spread.

Prep Time 10

Cook Time 20

Chilling Time 21

Servings 12

Author Jen Leigh

Ingredients

5 lemons (preferably unwaxed), juiced and zested*
3/4 cup superfine sugar
2 large eggs
2 large egg yolks
Pinch of salt
12 tbsp butter, unsalted, softened and cut into small pieces

Instructions

Finely zest all of the lemons into a bowl that is heatproof, avoiding the white pith as much as possible. Add the sugar and rub the mixture together with your fingers.
Beat the eggs and egg yolks together well then add to the zest and sugar mixture.
Add 1 cup of the fresh lemon juice* and a pinch of salt and put the bowl over a pot of simmering water, taking care that the bottom of the bowl doesn't touch the water.
Whisk over medium-low heat continuously, until the mixture thickens, about 20 minutes. It should be thick enough to coat the back of a spoon.
Strain the mixture through a sieve to remove any lumps or bits of cooked egg, then add the soft butter pieces while the lemon mixture is still hot. Stir gently until butter is completely melted.
Pour the filling into a jar or bowl and wrap with plastic wrap touching the surface of the curd to prevent a skin forming. Refrigerate for at least 4 hours before using.

Notes

*If unwaxed lemons aren’t available, simply run waxed lemons under very hot water in a colander, then scrub the wax off each lemon under cool, running water.

*For really tangy curd, use the full cup of lemon juice. For less tang, use 3/4 cup, or add additional sugar, from 2 tablespoons to 1/4 cup.

Course None

Cuisine None

Keyword lemon curd