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Lemon Curd

Lemon curd wasn’t a part of my life’s menu until my forties. There were plenty of opportunities to try. I’d seen it in jars at the store. There were a couple of authentic tea parties where I politely declined. The idea of smearing the unknown with a tiny spoon onto my tiny scones didn’t appeal. For some illogical reason it was mingled in my mind with that first childhood taste of orange marmalade, which was super disappointing. In my forties, I tasted store-bought lemon curd at my mom’s house and it wasn’t bad. However, there was no pop. I decided not to waste precious calories on something that was bland, extra sweet and was just an approximation of lemon. I love lemon flavor and it existed only in spirit in that store-bought jar.

But then one year I baked scones for my friend’s birthday and wanted to add something extra to the basket. I experimented with different recipes and found that I could make homemade lemon curd that was SO GOOD! As is often the case, I discovered (again!) that what comes out of a jar usually cannot compete with what comes out of your own kitchen.

Lemon Curd is extremely versatile. A basket of homemade scones and lemon curd makes a lovely gift. Try it on yogurt, oatmeal, and cakes. For a beautiful, company-worthy dessert, try making a Pavlova topped with fresh berries and lemon curd. See my Pavlova recipe here.

 

But back to how to make amazing lemon curd….

5 simple ingredients.

Give the eggs a good, vigorous whisking.

Add sugar and whisk some more.

Add fresh lemon juice, fresh lemon zest, and whisk to incorporate. This is where the pop comes from. My favorite zester is available from Amazon here. Place on a double boiler over gently simmering water.

If you’re like me and don’t have a double boiler pan, you can rig up your own using a heat-safe bowl and a saucepan. Just make sure that the bottom of the bowl is not touching the water inside the pan. The purpose of a double boiler is to gently cook whats inside using steam. It’s especially good for sauces with eggs. Eggs cook fast and can create unwanted textures and bits in your creamy recipes. Sur La Tab has a beautiful double boiler pan available on Amazon here. 

Now it’s time to add in the butter, piece by piece until fully melted and incorporated. Keep stirring. After a short time, the sauce will thicken.

Using a mesh sieve and the back of a spoon, strain lemon curd to remove the zest and any lumps. Then refrigerate.

This lemon curd is the perfect harmony of tart, sweet and creamy. I hope you enjoy it as much as my family has!

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Lemon Curd

Lemony, tart, sweet and creamy, this Lemon Curd is lovely on scones, pavlovas, oatmeal, pancakes, yogurt, layer cakes and more. 

Course Dessert
Cuisine American
Keyword easy, English Tea, Lemon, lemon zest, scones, sweet, tangy, tart
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 2 hours
Total Time 30 minutes
Servings 8 people
Author Jessica Nelson

Ingredients

  • 8 egg yolks
  • 1 cup sugar
  • 1/2 cup lemon juice, fresh squeezed
  • 2 lemons, zested
  • 1 1/4 cup butter, cut into 10 slices

Instructions

  1. This recipe uses a double boiler pan. If you do not have a double boiler pan, use a heatproof bowl and set it atop a slightly smaller saucepan.  See image. Do not let the bottom of the bowl touch the simmering water inside of the pan. 

  2. Add approximately 2 or 3 inches of water to the bottom of a medium sized double boiler pan or saucepan. Place on stovetop and set heat to medium low to create a gentle simmer. Don't forget to check the water from time to time as you're cooking. It can evaporate fast. 

  3. Whisk the egg yolks in the top of the double boiler pan or heatproof bowl. 

  4. Add in the sugar and whisk to incorporate. Then add the lemon juice and lemon zest. 

  5. Place the pan or bowl on top of the double boiler or saucepan, and cook over gently simmering water.  

  6. Add the butter one slice at a time. Whisk until each piece is melted before adding the next. 

  7. Stir regularly until the curd thickens. This will take approximately 10 to 15 minutes.

  8. Strain curd through a mesh sieve to remove lemon zest and any lumps. 

  9. Refrigerate for 2 hours before serving.