Easy Lemon Curd Recipe

Ingredients

• 3 each Lemon (Wash, zest two for ~2 tbsp zest, juice to yield 100 ml (≈7 Tbsp) fresh juice)
• 1 cup Granulated Sugar (200 g, used to rub with zest until wet and fragrant)
• 6 large Egg Yolk (Separated from whites; whites can be frozen for later use)
• 113 g Unsalted Butter (Cold, cut into tablespoon‑sized pieces)

Instructions

1. Zest the Lemons

   Wash the lemons, then zest two of them using a microplane until you have about 2 Tbsp of zest.

   Time: PT2M

2. Collect the Zest

   Transfer the zest to a medium mixing bowl.

   Time: PT1M

3. Rub Zest with Sugar

   Add 1 cup (200 g) granulated sugar to the zest and rub together by hand (or pulse in a food processor) until the mixture looks wet, light‑yellow and fragrant.

   Time: PT3M

4. Juice the Lemons

   Roll the remaining lemons, cut them in half and squeeze to obtain 100 ml (≈7 Tbsp) fresh lemon juice. Strain out any seeds.

   Time: PT3M

5. Separate Egg Yolks

   Separate six large egg yolks from the whites, then pass the yolks through a fine mesh sieve to remove any membrane (the “twizzler”).

   Time: PT4M

6. Combine Base Ingredients

   In the medium saucepan, combine the lemon‑sugar mixture, fresh lemon juice, and the six egg yolks. Whisk until smooth.

   Time: PT2M

7. Add Cold Butter Pieces

   Add the cold butter cubes (about 113 g) to the saucepan but do not melt them yet.

   Time: PT1M

8. Cook and Thicken

   Place the saucepan over low heat and whisk continuously. Cook until the mixture thickens enough to coat the back of a wooden spoon and hold a line when the spoon is drawn through.

   Time: PT8M

   Temperature: low

9. Incorporate Butter

   Remove the pan from heat and whisk the butter pieces into the hot curd until fully melted and the texture becomes glossy.

   Time: PT2M

10. Optional Final Strain

    Pass the hot curd through a fine‑mesh sieve into a clean container to remove any cooked egg bits or zest fibers.

    Time: PT2M

11. Cool Quickly

    Transfer the curd to a wide bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool at room temperature for a few minutes.

    Time: PT2M

12. Chill Until Set

    Place the bowl in the refrigerator for at least 1 hour, or until the curd is thickened and spreadable.

    Time: PT1H

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated Sugar: Caster sugar, Superfine sugar
• Instead of Egg Yolk: Pasteurized egg yolks
• Instead of Unsalted Butter: Margarine, Clarified butter

Equipment Needed

• Microplane Zester
• Medium Mixing Bowl
• Measuring Cup
• Food Processor (optional)
• Fine Mesh Sieve
• Small Saucepan
• Whisk
• Wooden Spoon
• Plastic Wrap
• Airtight Storage Jar

Critical Steps — Do Not Skip

• Rubbing zest with sugar to release lemon oils
• Cooking over low heat and testing spoon‑coat thickness
• Incorporating cold butter at the end for richness
• Optional final straining for a silky texture

Chef Tips from the Video

• Use cold butter for a silkier finish; warm butter can make the curd greasy.
• Test the thickness by running a wooden spoon across the pan – the line should stay visible for a few seconds.
• For extra zing, add a pinch of lemon zest to the finished curd before chilling.
• If you prefer a smoother texture, blend the curd briefly with an immersion blender after straining.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 1 week

Freezer: Portion in freezer‑safe containers, up to 2 months

Room temperature: Not recommended; may develop a skin

Make-Ahead Tips

• Store the cooled curd in a sealed jar; it keeps for a week in the fridge.
• Freeze portions for up to two months; thaw in the refrigerator before use.
• If using within an hour, cover the surface with plastic wrap to avoid a skin.

Frequently Asked Questions