LEMON CURD
Ever since I discovered this easy lemon curd recipe, that creamy, zesty lemon spread of Anglo-Saxon origin, I’ve been hooked! Quick and easy to make, it brings a fresh, tangy touch to all kinds of desserts. Whether used as a filling for cakes, cupcakes, or layer cakes, or simply spread on pancakes, waffles, or brioche, lemon curd is a must-have in any baker’s kitchen.
Not only is it simple to prepare, this recipe is also incredibly versatile. I use this easy lemon curd to garnish cakes, cupcakes, and tarts, as an insert in entremets, or simply as a topping for pancakes, waffles, or a slice of homemade brioche. Its bright flavor and melt-in-the-mouth texture always add that special something that makes all the difference.
I used it as an insert in a Trianon, and it was a real hit! Its acidity perfectly balanced the richness of the chocolate.
Lemon curd is similar to the cream used in french lemon tarts (tarte au citron), but with less butter. Its preparation is close to that of pastry cream, except it uses fresh lemon juice instead of milk, and no cornstarch as a thickener. Once you’ve tried it, it’s hard to stop!
You can also make it with other fruits, like raspberry curd or an egg-free apricot curd.
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A few tips to make this easy lemon curd recipe a success
1. personally, I prefer using less butter than in the traditional recipe. The result is a lemon cream that’s still velvety and creamy, but lighter and just as delicious!
2. If you’re making lemon curd for a tart filling, you can add up to three times more butter, incorporated off the heat. This creates a richer, melt-in-the-mouth texture, perfect for this type of dessert.
For better structure and cleaner slices, you can thicken the curd with 10 to 15 g of cornstarch or about 3 g of gelatin, depending on the recipe you’re following.
video recipe
Ingredients:
NB: You can print out the recipe card at the end of the article.
- 140 ml lemon juice (4.7 fl oz)
- 2 eggs
- 2 egg yolks
- 150 to 200 g sugar (5.3 to 7 oz)
- 50 g butter (1.8 oz)
- Zest of 2 lemons (organic preferred)
Preparation steps :
You can cook all the ingredients together, or add the butter off the heat once the lemon curd is ready.
Place the lemon juice, zest, sugar, and eggs in a saucepan. Mix well before adding the butter (unless you choose to add it after cooking).
Cook over low heat or in a bain-marie, stirring constantly until the mixture thickens.
Keep stirring, scraping the bottom of the pan to prevent the lemon curd from sticking and to ensure even cooking.
The cream will thicken like a custard. This may take 5 to 10 minutes, depending on the heat. It will thicken a little more as it cools.
Once the lemon curd is smooth and creamy, strain it through a fine sieve to remove any residual zest or cooked egg bits.
Pour into clean jars and let cool before sealing.
Keep refrigerated, if there’s any left, as it usually disappears quickly!
How to store lemon curd
Lemon curd keeps well in the fridge. Once cooled, pour it into clean, dry jars, seal tightly, and store in a cool place.
You can keep it refrigerated for up to 15 days. It will retain its full flavor, creamy texture, and lemony fragrance.
You can also freeze lemon curd for later use. Pour it into flat plastic containers or Ziploc bags, spreading it out thinly. This makes defrosting quick and convenient, as you can easily remove the desired amount. Let it thaw gently in the fridge, then stir well before using.
Other lemon recipes
Lemon and raspberry rose cake
Lemon Curd Recipe
INGREDIENTS
- 140 ml lemon juice
- 2 eggs
- 2 egg yolks
- 150 to 200 g sugar 5.3 to 7 oz
- 50 g butter
- Zest of 2 lemons organic preferred
PREPARATION
- You can cook all the ingredients together, or add the butter off the heat once the lemon curd is ready.
- Place the lemon juice, zest, sugar, and eggs in a saucepan. Mix well before adding the butter (unless you choose to add it after cooking).
- Cook over low heat or in a bain-marie, stirring constantly until the mixture thickens.
- Keep stirring, scraping the bottom of the pan to prevent the lemon curd from sticking and to ensure even cooking.
- The cream will thicken like a custard. This may take 5 to 10 minutes, depending on the heat. It will thicken a little more as it cools.
- Once the lemon curd is smooth and creamy, strain it through a fine sieve to remove any residual zest or cooked egg bits.
- Pour into clean jars and let cool before sealing.
- Keep refrigerated, if there’s any left, as it usually disappears quickly!
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