Lemon Curd

Are you smitten with citrus? Then you absolutely must try this lemon curd recipe! This simple method makes curd with the absolute best flavor and texture. It’s positively bright and zingy, with a creamy, thick texture that will make your heart skip a beat.

Use it as a topping for scones, biscuits, shortcakes, pancakes and waffles, or it even works as a cake filling. Welcome to your new favorite lemon recipe!

Ingredients in lemon curd

Lemon curd is a citrus spread that originated in England in the 1800’s. It’s a mixture of eggs, sugar, lemon juice, lemon zest and butter, which when heated form into a smooth, thick custardy texture. Citrus curds were originally eaten as a spread for scones at British tea time, but they work in a variety of uses: in tarts, as a cake filling, on shortcakes, pancakes, waffles, and French toast, on ice cream, or on toast.

What do you need for lemon curd? Before we mastered this method, we had no idea lemon curd was so simple! Here’s what you’ll need:

• Eggs
• Granulated sugar
• Whole lemons (lemon juice and lemon zest)
• Butter

How to make lemon curd

Lemon curd is quick to make, but it’s important to be precise in the method. It’s easy to undercook or overcook the lemon curd, resulting in a thin or split curd. The most important thing to know: use a food thermometer! It’s the best way to make sure you don’t overcook the curd. Here’s how to make lemon curd (or jump to the recipe below):

• Whisk: In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.
• Heat: Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F. Avoid simmering or overcooking, which will result in a lumpy texture.
• Add butter: Immediately remove from the heat and whisk in the butter until the butter is melted.
• Chill: Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.

Ways to use lemon curd

There are so many ways to use lemon curd (though you’ll probably want to lick it right off of the spoon!). Here are a few of the top ways to eat it:

• Scones: Try it on blueberry scones
• Crumpets: Add it to homemade crumpets
• Shortcake: Add a dollop to strawberry shortcake
• Cake filling: Spread it into your favorite layer cake
• Ice cream: Use it to add a zing to vanilla ice cream
• Berries: Spoon it over fresh berries for a simple dessert
• Pancakes: Add a dollop to classic pancakes or blueberry pancakes
• French toast: Use as a topping for French toast
• Waffles: Use on classic waffles or blueberry waffles
• Toast: Spread it on toast for a simple snack