Zesty, smooth, and irresistibly creamy, homemade lemon curd is a little jar of sunshine that elevates any dessert. Whether spread on scones, dolloped over pancakes, or layered into a tart, its tangy sweetness is pure bliss. Making your own lemon curd is easier than you think, and the reward is a flavour that simply can’t be matched by store-bought alternatives.
With just a handful of ingredients and a few simple steps, you’ll have a versatile treat that brightens up any occasion.
Ingredients
- 1/4 cup sugar
- 1⁄3 cup freshly squeezed citrus juice
- 1 1/2 tsp. lightly packed freshly grated citrus zest
- 4 large egg yolks
- 5 tbsp. unsalted butter, cut into small cubes and chilled
Method
- In a medium, heavy-bottomed saucepan, whisk together the sugar, lemon juice, and zest until well combined.
- Add the egg yolks and whisk until the mixture is smooth.
- Add the butter and place the saucepan over medium heat.
- Cook, stirring continuously with a heatproof rubber spatula, until the mixture thickens and small bubbles form around the edges of the pan (approximately 5–7 minutes).
- Once thickened, immediately pour the hot curd through a fine mesh sieve into a clean glass or metal bowl to remove any lumps or zest.
- Lay a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Allow the curd to cool to room temperature, then transfer it to an airtight container and refrigerate until chilled.
Yield: Approximately 1 cup.
