This Easy Homemade Lemon curd is a deliciously tangy, creamy spread or filling made from lemons, sugar, eggs, and butter. It's known for its vibrant yellow colour and citrus flavour. If you love lemon desserts, then go for this.
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The homemade version is better than the store-bought one. If you love baking, save this in your repertoire because you'll need it.
Lemon curd is often used to fill tarts, cakes, and pastries or spread onto toast, scones, or pancakes. It can also be used as a topping for desserts like cheesecake or yogurt. Lemon curd is typically made by heating together lemon juice, lemon zest, sugar, eggs, and butter until thickened. It's a versatile and flavorful addition to many desserts and baked goods. If you enjoy fruity flavors, you should try mango sago.
Ingredients Used
- Fresh lemon juice (freshly squeezed).
- Fresh lemon zest
- Sugar
- Eggs yolks
- Unsalted butter
- Pinch of salt
IMPORTANT RECIPE TIPS
- Use the double boiler method, where you place the glass bowl with the ingredients on top of a pot of boiling water. The glass bowl should be heat-friendly.
- DO NOT USE A METAL BOWL; this will result in a greenish-coloured curd or metallic taste. NEVER COOK IT ON DIRECT HEAT. Use the double boiler method.
- Put the egg the last ingredients and whisk quickly so that the eggs don't scramble. Or mix everything except the butter before putting it over the heat.
- Use fresh lemon juice and zest for a vibrant yellow colour. Don't use bottled lemon juice.
- Use unsalted butter.
- If your curd isn't slightly thick after whisking for 10 minutes, add the heat. Even if it doesn't get thick, do not fret. It will thicken in the refrigerator,
- Let it cool in the refrigerator so it thickens faster. The longer it cools, the thicker it becomes.
Storage: It can stay in the refrigerator for up to 7 days. I used this card to fill my Homemade Doughnut; make sure you check it out.
Homemade Lemon Curd
Equipment
- Glass mixing bowl
Ingredients
- 4 Egg yolks
- ½ cup Sugar
- ½ cup Butter unsalted and softened
- ⅓ cup Freshly squeezed lemon juice
- 1 tablespoon Fresh lemon zest from 2 medium whole lemons
- pinch of Salt
Instructions
- Put a glass bowl on top of an open pot of boiling water.
- Add all the ingredients, with the egg being the last. Do not add the butter yet. Whisk until the sugar melts.
- Keep whisking until it's slightly thick for 10 minutes. If it's not getting thick, add the heat.
- Remove the curd from the heat and add the softened butter. Keep whisking until the butter melts with the residual heat.
- Transfer to a bottle or jar and place a cling film on the curd so skin doesn't form.
- Keep it in the refrigerator to cool and thicken. The longer it cools, the more it thickens.
- Serve with your favourite desserts.
Bilikis
This is so nice