Lemon Curd

Fresh lemon curd being poured from a saucepan to a jar.

Popular in many desserts and baked goods, fresh lemon curd offers a tart element to balance the frequent sweetness found in these items. You can use the curd in cakes, cookies, to top tarts, flavor crepes, or just eat it by the spoonful. If you need a large amount of curd for a bigger dessert, double the recipe.

Fresh lemons are the key to this recipe, offering a bright and tart flavor. To get the most juice from the lemons warm them slightly by leaving them in the sun or next to a heat source. Then roll the lemons firmly on a bench or work surface before squeezing.

When jarred it is possible for the lemon curd to form a skin. To avoid this place a piece of plastic wrap or a circle of baking paper directly on the top of the curd to stop the exposure to air, which creates the skin.

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A half jar of lemon curd sitting on a wooden chopping board with squeezed half lemons in the background.
Once cooked the lemon curd can be kept chilled in a jar or similar until needed.
A whisk resting in a saucepan of lemon curd sitting on a camp stove.
While cooking the lemon curd it is important to continue to stir or whisk while cooking to ensure the result is smooth.
Fresh lemon curd being poured from a saucepan to a jar.
When the lemon curd has cooled slightly, transfer it to a jar so it can be stored until needed.

Lemon Curd Recipe

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Fresh lemon curd being poured from a saucepan to a jar.
Popular in many desserts and baked goods, fresh lemon curd offers a tart element to balance the frequent sweetness found in these items.
Preparation 20 minutes
Cook 45 minutes
Ready in 1 hour 5 minutes
Servings 6 Servings
CourseDessert
InfluenceGlobal
DifficultySeasoned
MethodSimmer
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Ingredients

  • 3 lemons
  • 1/2 cup sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter

Equipment

  • pot
  • whisk

Directions

  • Prepare the lemons by zesting 2 teaspoons and juicing ½ a cup, put aside until needed.
  • In a pot whisk together the lemon juice, lemon zest, sugar, and eggs.
  • Place the pot over the heat and add the butter. Whisk gently and occasionally while heating to melt the butter.
  • When the butter has melted whisk continually until it starts to bubble, then turn down to a gentle simmer and continue to whisk over the heat for 6 minutes until the mixture has thickened.
  • Take off the heat and continue to whisk while cooling for 4 minutes. Transfer to a jar or bowl. Chill for at least 1 hour or until needed. 

Nutritional Information

Sodium: 38mgCalcium: 32mgVitamin C: 29mgVitamin A: 497IUSugar: 18gFiber: 2gPotassium: 113mgCholesterol: 123mgCalories: 216kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 14gProtein: 4gCarbohydrates: 22gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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